• 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!

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

Toasting Mexican Rice

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 Mexican Ricehot 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

  • Mixing Bowl with Whisk
  • Flameware Cazuela 
  • Soup & Chili Bowls
FacebookTwitterLinkedInPinterestEmailPrintFriendly

Filed Under: Recipes, Uncategorized Tagged With: clay, clay coyote flameware, cooking with clay, cooking with the coyotes, Mexican rice, recipe revisited

Important Now More Than Ever to Shop Small on Small Business Saturday!

November 27, 2020 By Kylie Lawson

Covid-19 has caused a whirlwind of changes for everyone this year, especially to small business owners. Small businesses everywhere were hit hard with financial difficulties with the shutdown. While we’ve remained resilient during these times, we still need your support now more than ever.

Small Business Saturday is right around the corner on November 28th this year. This is such an important day for everyone to come together and support local businesses who have been impacted by the virus.

Shop Small Saturday was started in 2010 by American Express during the recession to help encourage local shopping to help communities thrive during the tough times. The date is always the Saturday after Thanksgiving to encourage local shopping for the holiday season.

Because the first Shop Small Saturday was such a success, the following year in 2011, the Senate unanimously passed a resolution in support of the day. All 50 states participated and even got a shout out from the then President.

Some statistics from 2019 show that for the 10th Annual Small Business Saturday, an estimated $19.6 billion in spending was recorded, a record high! This goes to show that when shoppers come together to support local businesses, it really makes a difference!

You might not realize it, but every time you grab a coffee from your locally-owned café or buy handmade art from a local shop, it helps business owners and the community it serves thrive. In fact, American Express stated that for every dollar spent at a local business in the United States, 67 cents stays within the local community. That’s awesome!

blue infographic explaining a 2018 small business saturday economic impact study done on how much money goes into the community when you shop small

This November 28th, support the Clay Coyote! We have handmade gifts for everyone on your list. Our new “hot” item just in time for holiday gifting is the Flameware Pizza Stone. This Stone can take the heat, going right on the grill or super hot oven! Not a pizza fan? Get creative by trying cookies, pancakes, appetizers, and more on this “sheet-pan-like” stick resistant surface.

Clay Coyote Flameware Pizza & Cooking Stone
Uncooked: Asparagus, shiitake mushroom, prosciutto, basil, and mozzarella

Need other gifting ideas? We’ve got our Limited Edition Dutch Oven and spice set, 3 Piece Flameware Starter Set, Chip and Dip set, Grill Basket, Bread Baker, and more! Clay Coyote has got you covered this Shop Small Saturday and holiday season.

Make sure to mark your calendars for November 28th and stop in the Gallery from 10-5pm or shop with us online!

FacebookTwitterLinkedInPinterestEmailPrintFriendly

Filed Under: Our Story, Pottery, The Gallery Tagged With: bread baker, Chip and Dip, clay coyote, clay coyote flameware, clay coyote flameware dutch oven, clay coyote gallery, dutch oven, flameware, flameware pizza stone, gallery, gifting, gifting ideas, grill basket, handmade, handmade for the holidays, handmade gifts, handmade pottery, happy holidays, holiday ideas, holiday shopping, local, local business, local gift guide, new clay coyote gallery and studio, pottery, shop local, shop online, shop small, small business, small business saturday, spices, think local

Grilling, from Good to Great: A Special Live-Stream Cooking Series with Clay Coyote Pottery

October 16, 2020 By Morgan

Let’s get cooking! Join Morgan Baum, CEO of Clay Coyote Pottery and friends for this special series of live-streamed cooking events. We will be serving up everything from delicious homemade pizza, cooked on our brand new Flameware Grill Stone, to spicy carnitas, prepared in our Coyote Dutch Oven.
RSVP REQUIRED
These interactive cooking workshops will be delivered via live stream, so attendees can ask questions, get cooking tips and more. Post event, you will get a special link to view the workshop video.
Cook along with us this fall! Our workshop series includes:
  • Grilling, from Good to Great | October 25 | 4pm ET, 3pm CT
  • Delightful Dutch Oven Specialties | November 1 | 4pm ET, 3pm CT
Love the clay pots you see? Learn more and browse our selection at Clay Coyote.
www.claycoyote.com/shop ​​
FacebookTwitterLinkedInPinterestEmailPrintFriendly

Tagged With: 2020, clay coyote flameware, cooking class, cooking with the coyotes, fall fun, grill basket, online event, virtual cooking class, virtual event

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.

Morgan adding eggs to cooked veggies in a clay coyote flameware skillet.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.

A slice of a late summer frittata on a clay coyote plateWe 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!

FacebookTwitterLinkedInPinterestEmailPrintFriendly

Filed Under: Our Story, Potter's Life, Pottery, Recipes Tagged With: brunch, clay coyote, clay coyote flameware, clay coyote flameware cazuela, clay coyote flameware large skillet, clay coyote pottery, cooking with the coyotes, eggs, flameware, frittata, leftovers, Mediterranean Diet

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.

Stovetop apple crisp with vanilla ice cream, plated and ready to enjoyAll 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!

​

FacebookTwitterLinkedInPinterestEmailPrintFriendly

Filed Under: Our Story, Potter's Life, Pottery, Recipes Tagged With: apple crisp, apples, clay coyote, clay coyote flameware, clay coyote flameware large skillet, clay coyote pottery, cooking with the coyotes, fall, flameware, quick desserts, skillet desserts

  • Go to page 1
  • Go to page 2
  • Go to page 3
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