Uncategorized Archives

If You Make it They Will Yum – Culinary Retreat

February 10, 2023 By Morgan

“Are you curious about what you would eat for dinner in Palestine? Ever wondered what breakfast is like in Madagascar? Or lunch in Brazil? This retreat will satisfy your curiosity AND your appetite!”

Alice Lidell from Food For Everyone is hosting a 4-day 3-night dream foodie retreat in mid August, and is using Clay Coyote Tagines to help tell the delicious story of world food. The retreat takes place at Tipi Village Retreat located in the Mohawk valley near Eugene Oregon (about 30 minutes away).

During the 4 day retreat there will be 8 cooking classes to participate in, both learning about and eating food from around the world. The final dinner is Moroccan themed, and will be using our Clay Coyote Tagines! We love to see and hear about our pottery out in the world!

If this culinary adventure sounds exciting to you, please be sure to reserve a spot, as we are sure this wonderful experience will fill up fast!

You can contact Alice at [email protected] or call her at 541-954-8105

Recipe Revisited: Cranberry-Apple Crisp

August 27, 2022 By Morgan

From Emily in the Gallery~

Today is my last day working Clay Coyote Gallery (sad face) but will be back throughout the holiday season to help out! That being said, I only find it fitting to revisit this very first Clay Coyote recipe posted back in 2006! I LOVE everything apple, and so I know personally I will be making this recipe as we return to school and as apple picking season commences.

Morgan’s Cranberry-Apple Crisp

First, put 1 cup of fresh cranberries, one cup of water and ¼ cup of sugar in a sauce pan and bring to a boil.
While the cranberries are coming to a boil, peal and chop up 4-5 apples. I prefer Honeycrisp (they are Minnesotan) but any apple you like is fine.
The put the apples in a big baking bowl (preferably a Clay Coyote Bowl Shallow – (they are oven safe you know) and sprinkle with ¼ cup sugar, 1 teaspoon of cinnamon and a squirt of lime juice if you have it.
When the berries have boiled (they will look a bit like mush – that’s ok) drain off the juice and pour the berries in with the apple mixture. Fold the apples and the berries together.
Then in a separate bowl combine together 1 ½ cup rolled oats, 2 table spoons flour, 1 table spoon cinnamon, ¼ cup sugar, and 3/4 stick of room temperature butter. Pour the mixture over the fruit and place in the oven at 350 for 50-60 minutes.
When you are all done, it should look like this:

Optional Pottery Used

Want more inspiration? Check out more posts on our blog here to see how we use our pots, our Pinterest page here for more recipes and ideas, and follow us on Instagram here to stay up to date!

Recipe Revisited: As Close As You Get – Mexican Rice

August 11, 2022 By Morgan

From Emily in the Gallery~

My favorite time of summer, when all the veggies are popping off and the tomatoes start to turn those beautiful shades of red, orange and yellow!

In my foreseeable future, I see a lot of Taco Tuesdays, Wednesdays etc. to use up the abundance of fresh from the garden tomatoes, and I’m not mad about it. Below is a recipe from 2010 for As Close As You Get – Mexican Rice!

Serves 4-6

1 cup long grain white rice
2-3 Tbsp olive or other oil (enough to coat the rice)
2 cups Chicken broth
2 tbsp tomato paste
salt-pepper
1/4 cup salsa
hot sauce if desired

can add a bit of corn, too if desired

Put rice in a skillet (top left-we used cast iron on this but it works even better in our flameware skillets). Add oil (center). Over medium high heat roast the rice stirring fairly constantly to keep from burning. At the end it will be kind of opaque and golden (right photo) Do not wash rice afterwards.

When golden brown, add broth, tomato paste, salt, pepper, salsa and a bit of hot sauce if desired.

Simmer, covered, until rice is tender (about 20 minutes). Let sit another 10-15 minutes covered. Serve.

This is what the finished rice looks like.

Pottery Featured in this Recipe:

Flameware Large Skillet

Optional Pottery Used

Cooking with Coyotes: Grilled Stirfry

July 21, 2021 By Morgan

Summer Stir Fry

Process:

Chop Vegetables.
We’re using: bok choy, peppers, asparagus, broccoli, onion, mushroom, and carrots.
Basically any vegetables you have. The secret to have them cook up evenly is by chopping them according to their density. Mushrooms and cabbage are less dense than carrots or broccoli.
Toss everything all together in the grill basket.
Use a little oil to keep it from sticking, we’ll use a very small amount of olive oil.
Cook for 10 minutes over medium heat, tossing once at the half-way mark.
While that’s going, whisk up the sauce: equal parts oyster sauce, soy sauce, and sesame oil.
With 1-2 minutes left, add the sauce to the grill basket and mix up with your tongs.
Serve over rice or noodles. Sprinkle with sesame seeds.
Ingredients:
- Vegetables of your choice about 4-5 cups chopped
- 1 tablespoon olive oil
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon toasted sesame seeds
- Rice or Noodles for serving

Right at the end add the sauce and toss.

Part 2 of 4: A Day in the Life of a Mini Savory Pie

May 7, 2021 By Betsy Price

~By Molly in the Gallery

As the weather (slowly) warms up here in Minnesota, we’ve started planning out our gardens and pulling out our grills. I’ve come to the conclusion that everything is better when it’s been grilled. Some of my favorite oddball grilled foods are romaine lettuce, peaches, and now gnocchi. This week, I decided to try grilling with my mini savory pie dish!

I wanted to experiment with adding that classic grill flavor to a pasta, and found that potato gnocchi is a great candidate. This grilled chicken and gnocchi with cherry tomatoes and pesto is fresh but filling. I added the gnocchi and tomatoes to my mini savory dish and tossed in some olive oil, salt, and pepper. Because the mini savory is made with flameware, it’s great for grilling a side dish!

Once the grill was at about 450*, the gnocchi went on, with the charcoal pushed over to one side so it was off the direct heat. This made room for the seasoned chicken to go next to it which cooked best directly over the coals. In total, the gnocchi and tomatoes were grilled for about 30 minutes. While it was cooking, I whipped up a fantastic pesto using this recipe. Once everything was finished, I tossed the tomatoes and gnocchi in the pesto and topped it with the grilled chicken.

This is definitely a recipe I would make again. The pesto was bright and along with the tomatoes created a nice contrast to the deep grill flavor from the rest of the dish. The mini savory was the perfect size for our grill, allowing space for the meat to cook alongside it. It also held onto all the yummy juice from the tomatoes that burst while grilling.

If you’re looking for a great breakfast option in the mini savory, check out my first post in the mini savory series here, and be sure to check back for my post on a great dinner and dessert in the weeks to follow.

Want more inspiration? Check out more posts on our blog here to see how we use our pots, our Pinterest page here for more recipes and ideas, and follow us on Instagram here to stay up to date!