clay coyote flameware large skillet Archives

Sautéed Shrimp with Matbucha & Feta

March 10, 2023 By Morgan

~From Emily in the Gallery

I must admit, I was a little apprehensive when I received a sample of the Matbucha with olives and mint from NY Shuk … but to my surprise, the flavor combinations took my palate on a adventure and has me craving more! I utilized NY Shuk’s recipe page and made the sautéed shrimp with matbucha and feta which can be found here . AND, added bonus, this recipe is super easy and quick meal.

Serve with fresh bread, over pasta or rice. I chose to serve it over rice.
You can swap the shrimp for cubes of any white firm fish and if you are looking for a vegetarian swap, roasted cauliflower will work wonders.

Sautéed Shrimp with Matbucha & Feta

Serves 4-6
1 Signature Matbucha jar or Matbucha with Olives & Mint jar
1lb shrimp, peeled & deveined
Feta cheese
mint/ basil/parsley, roughly chopped
Olive oil
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In a skillet, pictured here is the Clay Coyote Flameware Large Skillet, pour the matbucha and get to a boil. Once the matbucha reaches a boil, layer the shrimp in the pan and cook for 2-3 minutes on medium heat until the shrimp turns pink. Using tongs or a fork turn the shrimp and cook until the other side is also pink.

On a serving platter, place the shrimp with the sauce, crumble with your hands the feta on top, add the chopped herbs ( I used basil only) and finish by drizzling olive oil. Serve with fresh bread if serving as an appetizer or top a bowl of pasta/rice, or just enjoy with a side salad for a carb free dinner.

Cooking with the Coyotes: Late Summer Frittata

September 18, 2019 By Eric Lofdahl

Morgan and I continue our cooking saga with a super easy, versatile dish. We’re talking about frittatas. Frittatas are a great way to use up leftovers from last night’s dinner, or to make sure all your summer CSA veggies get put to use. You can put any combination of ingredients you want in them, they are great for any meal of the day, and are quick enough to make on a weekday or for a quick weekend brunch. What’s not to love? We made our late summer frittata in a Clay Coyote Flameware Large Skillet, but you could also use a Flameware Cazuela. The process is simple. Cook your meats and veggies, scramble your eggs with some dairy, add the eggs to the pan, and put it in the oven.

Our frittata was made with bacon, red pepper, jalapeno, potatoes, arugula, chives, and feta. If you want to recreate this version exactly, go for it! But it’s incredibly easy to make it your own too. You can use sausage instead of bacon, or make it vegetarian if you want. Don’t like feta? Leave it out. Whatever you do, I have a few tips for you to make sure it’s a success.

Number one, make sure to cook any fresh vegetables you are using ahead of time. Whether that is sauteing them in the pan like we did or roasting them in the oven, it’s important to get most of the moisture out of them. Nobody likes watery eggs. If you’re adding potatoes to yours like we did, it’s very important to fully cook them before adding the eggs, as they won’t have enough time to soften before the eggs are done.

Number two, use the right kind and amount of dairy. We used whole milk, but you could also put in something like sour cream or yogurt. Whatever you decide to use, make sure it is high in fat. This will help make the frittata creamy and luscious. The ratio of your dairy is important too. We made a six egg frittata and used a ¼ cup of milk. It’s easy to scale up and make a 12 egg frittata, just use ½ cup of milk. Having the right ratio keeps your frittata fluffy and prevents it from getting loose.

Number three, don’t overcook your eggs. After adding the eggs to our cooked veggies, we put the skillet straight into a 400 degree oven and it was ready in 10 minutes. Of course, cooking time may vary based on your oven at home. Be sure to keep an eye on it, you’ll know it’s ready to pull when the eggs on the edge have set and the center has just a slight jiggle when you move the pan. If you want, you can sprinkle some shredded cheese over the top and place it under the broiler for the last minute or two to get a golden brown top. If you do that, be extra careful not to burn the frittata.

We served ours straight out of the skillet, but you could also flip your frittata out of the pan onto a cutting board or plate to serve. I personally don’t like having to flip anything out of a pan, and I love to bring my flameware to the table to serve out of, so that is my recommendation. This dish also holds up great to serve the next couple of days. You can prep this the night before and have breakfast ready to go in the morning.

If you decide to make your own late summer frittata in a piece of your flameware, let us know how it turned out!

Cooking with the Coyotes: Stovetop Skillet Apple Crisp

September 16, 2019 By Eric Lofdahl

Even if it feels like a summer day today, we all know Fall is coming fast, and that means apple season! We have a few apple trees here at Clay Coyote, and this year we needed some help clearing them off. This past weekend we offered the opportunity for people to come out and pick some apples themselves. One couple who came out left with thirteen pounds of apples and plans to make a lot of apple pie!

My personal favorite apple dessert is apple crisp. The sweet and tart apples, warming cinnamon, toasted oats, and a scoop of creamy vanilla ice cream or my guilty pleasure – Cool Whip. It’s the perfect fall desert.

Morgan and I wanted to make use of some of the bounty of apples we have here ourselves, but turning on the oven to make an apple crisp when it is 85 degrees outside didn’t sound ideal. We decided to try something neither of us had made before, stovetop apple crisp. Turns out this dessert couldn’t be much simpler. It’s all done in one Clay Coyote Flameware Large Skillet, takes around 20 minutes to cook, and has very basic ingredients.

The first thing to prep is going to be your crisp topping. We used a mixture of about 1 c oats, ¼ c brown sugar, 1 tbsp cinnamon, 1 tbsp flour, and a pinch of salt. We also talked about adding some chopped walnuts or pecans to the topping, but we didn’t have any on hand. Heat up about 2 Tbsp of butter over medium heat in your Clay Coyote Flameware Large Skillet, and add the topping mixture. Make sure to stir frequently to avoid burning the oats and sugar, and in a couple of minutes you’ll have a beautiful, golden brown crisp topping.

Remove the topping from the pan and set aside for later. Now it’s time to cook your apples. Melt another couple of tablespoons of butter in your skillet and then add the sliced apples. We used eight small honeycrisp apples to make ours, and it filled the skillet well. However, you can make this recipe with any number of apples you want, just be sure to adjust how much topping you make. After letting the apples cook for five minutes, we added about 1 tsp of vanilla, 1 tsp cinnamon, and 2 tbsp of brown sugar. After another five minutes the apples were tender and ready to go.

All that’s left now is to put the topping over the apples and serve. We were happily surprised that we had some vanilla ice cream in the freezer to top it with as well. I was already ready for fall, but this dessert has me even more excited.

The rest of the week looks like it is going to be hot as well, so don’t fire up the oven. Just break out the flameware skillet, and try this recipe yourself!