This dish can be modified* a million ways. But the grilled pineapple really makes it shine. Sweet and Sour glaze: equal parts orange juice, Thai Chili Sauce, Olive Oil Chop up veggies, shrimp, pineapple. Grill for 10 minutes, or until shrimp is
Clay Coyote, Dock 6 team up at Mall of America
Check out this great article from the Hutchinson Leader (link to article)
Press Release: Minnesota Potters Unite for Holiday Pop-up at Mall of America
FOR IMMEDIATE RELEASE October 8, 2019 CONTACT: Morgan Baum morgan@claycoyote.com | 512-809-7771 Kerry Brooks kerry@dock6pottery.com | 612-791-4323 MINNESOTA POTTERS UNITE FOR HOLIDAY POP-UP AT MALL OF AMERICA BLOOMINGTON, MN —
Pork Medallions with Apples, Bacon, & Walnut Pesto
Pork and apples are a classic combination. There are a few theories as to why. Some suggest that pigs were often left to forage the windfall in apple orchards, others say that the apple harvest happened at the same time of year as when the hogs needed to
Cooking on WCCO: Skillet Apple Crisp & Stone Fruit in a Grill Basket
Morgan was back on the WCCO rooftop this morning making some quick, delicious desserts in our flameware skillet (available in large or small options) and our famous grill basket. The apples were fresh picked at Carlson's Orchard right up the road
Fall Day Trips: Pottery & Apples
Looking for a fun day trip for the whole family? Head West to Hutchinson this Autumn. The colors along the Crow River are beautiful. There's a Sculpture Stroll, and the scenic Luce Line runs along the bank of the river. Plan a day to visit both the
Cooking With the Coyotes: Digaag Qumbe
I find inspiration for recipes in a lot of different places, but one of my favorite places to find them is from Bon Appétit’s test kitchen series on YouTube. They are funny, informative, cover a variety of cuisines, and new videos come out all the time.
Cooking with the Coyotes: Chicken Tagine with Preserved Lemon, Green Olives, and Thyme
It’s a Clay Coyote classic - chicken tagine with preserved lemon, green olives, and thyme. Some of you may be familiar with this dish from one of our open house events or a studio-to-table dinner. We whipped it up as the third piece of our cooking with
Cooking with the Coyotes: Late Summer Frittata
