Recipes Archives - Page 3 of 53

{VIDEO} WCCO-CBS Fall Flavores in One Pot: Pork, Apples, Bacon & Walnut Pesto

October 22, 2022 By Morgan

Watch the full video:

Recipe:

Chop about a 1/2 cup of basil and 1/4 cup of walnuts, add 1 tablespoon of olive oil, and set aside.
Peel and slice 3-4 medium apples, we used honeycrisps.
Slice 3-4 strips of bacon into 1-2″ pieces.
Slice a pork tenderloin into 1″ thick medallions.
Place pork, apples, and bacon in the grill basket with a little olive oil.
Grill for 15 minutes, turning pork at least once.
At the end when the pork reaches 145 ºF internally, add the pesto and stir.
Serve warm (we paired it with a salad).

Vegetarian & Allergy Substitutes:

Swap butternut or delicata squash medallions the pork and bacon, adjust cooking time to make sure that the squash is tender but not burned.
Skip the walnuts and add a little bit of cheese with nutty notes (like a firmer, longer-aged cow or sheep’s milk like a gouda or a gruyère).

Pottery Used in this Recipe:

Clay Coyote Grill Basket
Clay Coyote Cazuela

Also show in video:

Mixing bowl with whisk
Square Bakers displaying the apples
Standard Tray

October 2022 Clay Coyote featured on WCCO Saturday Morning Show cooking with seasonal apples, pork, and pesto in a flameware cazuela and grill basket

a vertical framed photograph shows a long white wood table filled with clay coyote pottery used to serve and cook a pork, bacon and apple dish. in the foreground is a clay coyote flameware cazuela filled with cooked pork tenderloin, apple slices, herbs and walnuts. behind it is a clay coyote dinner plate glazed in midnight garden, with a serving of the pork dish and a side salad. behind the cazuela with the pork dish, and to the upper left is two clay coyote square bakers glazed in yellow salt, filled with fresh orchard apples, they are bright red and green. further down the table a red napkin with two forks is next to the dinner plate with pork and salad. there is also a clay coyote flameware grill basket and cazuela next to each other, propped up on wire show racks, so they can be easily seen. in front of these two flameware pieces is a clay coyote little dipper, with two sticks of butter resting on it. the little dipper is glazed in yellow salt partially out of frame on the right side of the photo to the viewers perspective are some squashes. the background is out of focus but has blue walls with some bright yellow trim in areas.

Pork Medallions with Apples, Bacon, & Walnut Pesto

October 13, 2022 By Morgan

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 be butchered before winter, and it’s also chalked up to simple gastronomy. Pork is a fatty meat and the sweet, tart apples help temper that. Whatever the reason, this is a combination that has stuck around for a long time.

With the apples in full swing, we decided to make pork loin medallions and apples in a grill basket to celebrate this classic pairing.

Watch the 1-minute step-by-step video

This dish really blew me away. We sliced the pork loins into medallions and cooked them in a grill basket with chopped bacon and apple slices. The only seasoning needed was some salt and pepper. After 10 minutes, we gave it a stir and after another 5 minutes it was ready. To add a little more depth to the dish, we made a coarsely chopped walnut pesto to put on top.

Chop about a 1/2 cup of basil and 1/4 cup of walnuts, add 1 tablespoon of olive oil, and set aside.
Peel and slice 3-4 medium apples, we used honeycrisps.
Slice 3-4 strips of bacon into 1-2″ pieces.
Slice a pork tenderloin into 1″ thick medallions.
Place pork, apples, and bacon in the grill basket with a little olive oil.
Grill for 15 minutes, turning pork at least once.
At the end when the pork reaches 145 ºF internally, add the pesto and stir.
Serve warm (we paired it with a salad).

NY Mag’s The Strategist loves Preserved Lemon Paste; We agree!

September 28, 2022 By Morgan

In a reivew titled, The Funky, Salty Lemon Paste I Put in Cocktails (and Everything Else), the NY Mag goes into detail about all the reasons they love NY Shuk’s Preserved Lemon Paste, and the creative ways they put it into action (e.g. beverages, cakes, breakfast).

The Clay Coyote was already in on the secret! We’ve been carrying it in the Gallery for years and we all have a jar of it in our home fridges.

“[W]hittling down my condiment collection to make room for fresh produce has become a painful exercise in choosing a favorite child. One item I’ll never get rid of, though, is New York Shuk’s Preserved Lemon Paste”

Read the full article.

Pots in the Wild: We spy a Clay Coyote Cassole in the Wall Street Journal

September 22, 2022 By Morgan

Did you see our new, special edition Clay Coyote cassole in the Wall Street Journal?

It was featured in along side a great interview with author Sylvie Bigar. The article also includes her recipe for cholent. Read the full article here.

Order your copy of Cassoulet Confessions: Food, France, Family and the Stew That Saved My Souland the new cassole today.

“ln her new memoir, “Cassoulet Confessions: Food, France, Family and the Stew That Saved My Soul” (Hardie Grant), Ms. Bigar examines her family’s troubled past as she chronicles her pivotal visits to Carcassonne. Along the way, cassoulet provides a surprising key to her identity. While eating cholent, a traditional Ashkenazi dish, at a Shabbat meal in New York City, she discovers exactly why that cassoulet tasted like home to her: Cholent is cassoulet’s precursor.”

Photos for WSJ by Emma Fishman

Bite-Sized Breakfast Egg Cups at Farmers Market

August 31, 2022 By Morgan

Last weekend, we were invited to our local Farmers Market to do a cooking demonstration. We made bite-sized breakfast egg cups. Everyone wanted the recipe, but there really isn’t one. It’s whatever you have in the fridge plus eggs and cheese.

The Hutchinson Farmers Market is Wednesdays from 2:30-5:30p and Saturdays from 8a-12p and runs through Saturday, October 29th. To learn more visit their website.

Process:

Dice veggies, sauté over medium heat with a little oil (I used Pam spray, I find that with eggs it’s the best for nonstick outcomes, but I prefer olive oil, I have tried other brands than Pam and they just don’t perform as well).
Whisk eggs, cumin, garlic, salt, and pepper on the side (you can add milk, cream, or water to the eggs, but I did not).
Pour egg mixture over sautéd veggies, add a healthy-sized dollop of your favorite salsa, stir everything together.
Once eggs are almost done, sprinkle on cheese. Let melt.
Spoon into tortilla chip cups (we used Tostito Scoops, but there are others out there), don’t assemble too early or they’ll get soggy and cold).
If you’re not serving a crowd, you can put them into regular corn or flour tortillas for breakfast tacos. That’s what I normally do, but that is not ideal in a cooking demo.
Ideas for veggies: peppers, onions, mushrooms, zucchini, broccoli, cauliflower, potatoes, tomatoes, fresh herbs like dill and cilantro … basically anything you’d like in an omelette.

a vertically framed photograph shows a close up near overhead view of a clay coyote small skillet that is filled with diced vegetables. the skillet takes up almost the entirety of the photograph, yet the handle is still out of frame. the small skillet is sitting on a silver portable gas cooking burner. near the upper left corner of the photograph is part of a green pepper and part of a white onion. there is a part of a dark cutting cutting board and part of a large chefs knife visible. near the upper right corner is a clay coyote large tray, glazed in zappa. the tray is only partially visible with less then half of it in the photograph. the tray, the knife, the cutting board, the pepper and onion are all out of focus. the photograph is well lit with natural light

a vertically framed photograph shows a high angle, near overhead view of 3 pieces of clay coyote pottery being used to prepare an egg and diced vegetable dish. there is a clay coyote mixing bowl half full of beaten raw eggs resting on a black cutting board. the cutting knife is resting next to the mixing bowl and is also on the cutting board. the mixing bowl is near the upper left corner of the photograph. the bottom half of the photograph is taken up by the focal point of the photograph, a clay coyote small skillet filled with diced vegetables. the small skillet is resting on a silver portable cooking burner. near the upper right corner of the photograph a clay coyote large tray glazed in zappa can be partially seen. there isn't really anything in the tray, it appears to have a couple small pieces of diced vegetables in it. in between or near the mixing bowl and large tray are part of an onion, part of a green pepper, a whole green pepper and an out of focus egg carton. there are no eggs visible in the open egg carton.

a vertically framed photograph shows an overhead view of a clay coyote mixing bowl pouring raw scrambled eggs into a clay coyote small skillet that is already partially filled with finely cut up vegetables. there are red, green and yellow peppers, onions, fresh herbs and tomatoes cut to very similar sizes. the egg mixture is in process of being poured into the vegetable mixture. there is a small amount of raw scrambled egg already in the small skillet, with a majority still in the mixing bowl. there is a wooden handled, teal silicone spatula sitting in the egg mixture that is forming in the small skillet. the silicone head of the spatula has some of the vegetable mixture the mixing bowl is only partially visible in the upper left corner of the photograph, with a lot of it cut out of frame. near the top center of the photograph is a clay coyote large tray. the tray is only partially visible, with only the lower right corner and handle visible.

a vertically framed photograph shows a few clay coyote pottery pieces being used to to make and present small tortilla cups filled with a scrambled egg and diced vegetable mixture. near middle left side is a clay coyote small skillet filled with the scrambled egg and dice vegetable mixture. the small skillet is sitting on a gold and silver portable cooking burner. in the small skillet is a wooden handled silicon headed spatula, the spatula head is teal. in the lower right corner of the photograph is the sheath for a chefs knife. behind the small skillet resting on the picnic table is a clay coyote large tray glazed in zappa. the tray is filled with small tortilla chip cups filled with the egg scramble. near the upper left corner on the left side of the photograph, part of a clay coyote mixing bowl can be seen. it is less then half visible, it is resting on a dark cutting board with a chefs knife sitting nearby. the photograph is well lit by natural light.

a vertically framed photograph shows a clay coyote large tray that is being used to serve cup shaped tortilla chips filled with an scrambled egg mixture. The tray is glazed in zappa, with only one handle visible, as one end is out of frame. the scrambled egg mixture has red and green vegetables mixed into the eggs, they are small enough that they are not easily identifiable. further away from the camera is a portable cooking burner. the burner has been used with a clay coyote small skillet to make the egg and vegetable mixture that is filling all the tortilla cups. there is a good amount of the scrambled egg mixture still in the small skillet. the large tray and the burner/small skillet are all sitting on a wooden picnic style table with large planks visible making up the table top. on the very left side of the photograph, mostly cut out of frame is a small stack of white paper napkins. the very corner of a clay coyote little dipper can be seen on top of the napkin pile. only one corner of the square style little dipper can be seen, as the rest is cut out of frame like the napkin pile.

Pottery Used in This Recipe:

Flameware Skillet
Mixing Bowl with Whisk (shown in Joe’s Blues)
Standard Tray (shown in Zappa)
Card holder is our Little Dipper (Shown in Mocha Swirl, and available in the Gallery in every glaze color combo)