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We make art you can cook with

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{VIDEO} ICYMI: WCCO Features New Flameware Pizza Stone LIVE

October 24, 2020 By Morgan

Did you tune in this morning to WCCO? Missed it? Here’s the video of our Flameware Pizza Stone in action! ​

Watch the full 30-minute virtual cooking class to see the pizza stone on the grill and oven side-by-side.

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Filed Under: Events, Foodie News, On the Horizon, Our Story, Potter's Life, Recipes, The Gallery, The Studio Tagged With: asparagus, cheese lovers, cooking with coyotes, crow river, flameware, handmade pottery, home chef, Mediterranean Diet, much in hutch, pizza, WCCO

Cooking with the Coyotes: Pizza Topping Debate

October 14, 2020 By Morgan

Now that we’ve released out new Flameware Cooking & Pizza Stone, there has been a lot of discussion about pizza toppings.

Welcome to the Clay Coyote Kitchen Chat:

Clay Coyote Flameware Pizza & Cooking Stone
Uncooked: Asparagus, shiitake mushroom, prosciutto, basil, and mozzarella
Clay Coyote Flameware Pizza & Cooking Stone - finished pizza
Pepperoni & Bell Peppers
Clay Coyote Flameware Pizza & Cooking Stone
Cooked: Asparagus, shiitake mushroom, prosciutto, basil, and mozzarella
Clay Coyote Flameware Pizza Stone
Cheese with cracked red pepper and honey
Clay Coyote Flameware Pizza Stone
Cheese – classic
Clay Coyote Flameware Pizza Stone
Cheese with cracked red pepper and honey
Clay Coyote Flameware Pizza Stone on the Grill
Salami, mozzarella, bell peppers, cracked red pepper
Clay Coyote Flameware Pizza & Cooking Stone - before with apples
Cooked: Apples, Goat Cheese, Cubed prosciutto, basil, and mozzarella
Clay Coyote Flameware Pizza & Cooking Stone - before with apples
Uncooked: Apples, Goat Cheese, Cubed prosciutto, basil, and mozzarella
Clay Coyote Flameware Pizza & Cooking Stone - before with apples
Lemon & Anchovies

 

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Filed Under: Foodie News, On the Horizon, Our Story, Potter's Life, Pottery, Recipes, The Gallery Tagged With: apples, asparagus, Cheese, classic, cooking with coyotes, debate, flameware, fontina, honey, lemons, Mediterranean Diet, pepperoni, pizza, so much cheese, toppings

Asparagus Flowers

April 24, 2010 By claycoyote

Asparagus flowersThis was posted by Ann Lewandowski who works in the gallery and loves wine!  Valerie Spicer had made them for our “company” Christmas party.

Asparagus Flowers-

You will need:
• Fresh asparagus, steamed until tender but still semi-crisp enough to hold shape (about 3 minutes steamed, depending on size).
• Prosciutto, ham, roast beef, chicken, turkey or other deli meat, shaved paper thin.
• Herbed cream cheese or neufchatel cheese. You can mix up your own or buy it pre-made.

1. Cut a rectangle of paper-thin prosciutto or other deli meat about 3 inches by 2 inches. The measurement will change depending on the size/thickness of the asparagus, but it doesn’t have to be exact.

2. Dab a bit of the herbed cream cheese on each of the upper left and right corners of the prosciutto or deli meat rectangle to serve as glue.

3. Fold down each upper left and right corner about two-thirds of the way, using the cream cheese as glue. Flip the meat over horizontally, so the folded corners are now face-down.

4. Place about one-half teaspoon of herbed cream cheese in the upper center of the meat. Dab a small amount of cream cheese on each of the lower corners of the meat as glue.

5. Place the head of the asparagus spear in the center of the meat on top of the herbed cream cheese.

6. Fold the left side of the meat to the right, wrapping it around the asparagus stalk.

7. Wrap the right side of the meat to the left, pressing against and around the asparagus stalk. Adjust the asparagus head up or down to make it visually appealing. You can further embellish them by adding thin slivers of carrots, Cheddar cheese, red bell peppers, olives, chives, or whatever suits your fancy.

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Filed Under: Recipes Tagged With: appetizer, asparagus, asparagus flowers, hors d'oeuvres

Clay Coyote

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Email [email protected]

Phone (320) 587-2599

Mail PO BOX 363, Hutchinson, MN 55350

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