• 0 items
Wishlist

Login

Clay Coyote

We make art you can cook with

  • About
    • Contact & Directions
    • Story
    • Team
    • About the Clay Coyote Glazes
    • Press & Media
    • Events
    • The Potter’s House
    • Mission
    • Frequently Asked Questions
  • Blog
  • Shop!

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

Filed Under: Foodie News, Our Story, Recipes Tagged With: bacon, caszuela, cooking with clay, easy weeknight meals, grill basket, one pot cooking, Pesto, pork, walnuts, WCCO

Warm Bacon Blue Cheese Dip

April 26, 2017 By Morgan

Last weekend at our Spring Open House one question we heard over and over was, “could you please, please, please share the recipe for this dip?” And our answer is a hearty “Of course!”

This recipe was given to us more than fifteen years ago by Mary Jo Walsh, a dedicated Clay Coyote fan. Her dip has been a fave at many celebrations at the Coyote and we’re delighted to share it with you.

Happy entertaining!

Warm Bacon Blue Cheese Dip

7 bacon slices, diced
2 garlic cloves, minced
8 oz cream cheese, room temperature
1/4 cup half & half
4 oz blue cheese (preferably Maytag), crumbled
2 tbsp fresh chives, chopped

Cook bacon until almost crisp (about 7 minutes). Drain fat. Add garlic and cook until bacon is totally crisp. In a separate bowl, beat cream cheese until smooth. Add half & half and beat until combined. Add bacon mixture, blue cheese, and chives to cream cheese mixture. Transfer to a oven proof backing dish. Cover with foil. Bake at 350°F for 30 minutes.

Serve with assorted crackers, bread, carrots, celery, or other veggies.

Can be made a day ahead and refrigerated. Bring to room temperature before baking.

Submitted by Mary Jo Walsh

FacebookTwitterLinkedInPinterestEmailPrintFriendly

Filed Under: Events, Foodie News, Our Story, Recipes, The Gallery Tagged With: Anniversary, bacon, Blue Cheese, Entertaining, entertaining weekend, Open House

New Ray Pottery has Arrived!

October 7, 2016 By Morgan

Ray PotteryA few weeks ago, Ray Pottery called wth great news, they were still going to be making these beautiful pots. We did the happy dance around the office because we were almost out and we love, love, love his pottery.

New fun designs arrive this week including THE BACON COOKER!

Come out to the Gallery or give us a call, we’re open seven days a week.

FacebookTwitterLinkedInPinterestEmailPrintFriendly

Filed Under: The Gallery Tagged With: ash glaze, bacon, Chip and Dip, ray pottery, serving trays

The end of the harvest season… Brussel Sprouts with Bacon

October 21, 2011 By Valerie

It always amazes me what a difference 1 week in Minnesota can make! Last week,  I was overheating in my light 3/4 sleeve shirt and jeans. While this week, my 3 layers, scarf, and head band were not enough to keep me warm. We continued to plant the garlic, which brings the entire garlic experience full circle. In June we started the battle with the weeds. I felt rewarded with the introduction of a garlic scape. July brought a heat index of 130. On a cloudless Tuesday, we yanked the garlic out of the insanely hot field, and loaded them onto the tractor to be heaved into the barn loft for curing. Weeks later, we sat in the sun talking and “breaking” the heads for planting. My last day at Loon was spent riding behind the tractor, pushing the last of the cloves into the dirt. I’ll remember this forever as the summer of garlic. I wanted to share a recipe I tried last week. Part of my decision to be a work share this summer was for the opportunity to be exposed to new vegetables. Here is the recipe for my new favorite way to make brussel sprouts. I adapted a recipe I found in Loon’s newsletter. I made this dish in my Flameware Skillet. It was delicious, and the leftovers kept for over a week.

 

 

 

Read More

FacebookTwitterLinkedInPinterestEmailPrintFriendly

Filed Under: Recipes Tagged With: bacon, brussel sprout, ceramic skillet, clay, clay coyote, cooking, Cooking In Clay, cooking with clay, cookware, flameware, foodie pots, garlic, garlic harvest, Hutchinson, hutchinson mn, loon organics, pottery, skillet, stovetop, valerie in the gallery, valerie spicer

Clay Coyote

Hours

Locations & Directions

Email [email protected]

Phone (320) 587-2599

Mail PO BOX 363, Hutchinson, MN 55350

© 2023 Clay Coyote · All Rights Reserved
Developed by Vivid Image · Log in · Privacy Policy

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Copyright © 2023 · Clay Coyote · All Rights Reserved · Developed by Vivid Image · Log in

Create a new list

Use code FREESHIP at checkout to save on orders over $99 (Continental USA). Dismiss