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Studio-To-Table Cooking Class: Grillin’ and Chillin’

September 27, 2019 By Morgan

Looking for an amazing and unique culinary opportunity? Join us for a Studio-To-Table Cooking Class: Grillin’ and Chillin’ Night on the Clay Coyote Farm.

Watch the sunset over Lake Todd and the ponds and see our Clay Coyote Grill Basket in action. Enjoy a grill basket dinner outside (or in the Gallery weather permitting), a private tour where we make the pottery, and take home a Clay Coyote Grilling Package (grill basket, cookbook, dish towel).

Book Online here ($250 for 2 people).

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Tagged With: Anniversary, cooking with clay, couple gifts, date night, dinner, fall events, fall food, italian, much in hutch, recipes and techniques, special occasion, studio-to-table, Wedding gifts

August 3: Studio-To-Table Cooking Class: Moroccan Tagine Cooking Class

June 28, 2019 By Morgan

See our Flameware Moroccan Tagine in action, enjoy a dinner outside (or in the Gallery weather permitting), a private tour of where we make the pottery, and take home a Clay Coyote Moroccan Package (tagine, cookbook, apron).

Moroccan Menu
— Feta, Lemon, Scallion and Cracked Pepper Spread
— Marinated Olives
— Fresh Bread
— Moroccan Salad
— Chicken with Preserved Lemons, Olives, and Thyme
— Herb Couscous
— Fig, Date, and Honey over Angel Food

$300/per two people, advanced booking required, see cancellation policy

This event is BYOB, bring a bottle of wine to enjoy with the meal (recommended wines for pairing with our Moroccan menu are Grenache, Syrah, in a red or rosé, and for white consider a Chenin Blanc and Sauvignon Blanc). Wine cups and openers will be available.

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Tagged With: anniversary gift, cooking with clay, couples night, date night, dinner, Friends, moroccan food, Recipes, special event, studio-to-table, tagine

Cooking with the Coyotes: Rustic Skillet Pizza

June 11, 2019 By Morgan

Thanks to Zachary H. for inspiring this easy weeknight dinner.

We used what we had in the fridge. Sauté the veggies in Flameware Skillet and a little olive oil, then place the pizza dough over the top, once the dough starts to poof up (technical term), use a plate and carefully flip the whole thing, then slide it back in the skillet to cook the bottom.

It got a little toasty, but we like it like that.

Cooking Notes:

  • We tried it where you sauté the toppings, remove, cook the dough, flip, and then return the toppings, but the dough didn’t get as poofy and was a little more tough. So our vote, while a little acrobatic, is for this version.
  • Don’t over do it on the toppings. Start with the toppings that need the most time to cook and slowly add in other faster cooking toppings.
  • The cheese didn’t get brown, but it was very melty. If you wanted to put it under the broiler for 30-60 seconds that would do it. 
  • There’s no such thing as “too much garlic” over here (take that vamps)

 

Cooking with the Coyotes: Rustic Skillet Pizza
Studio To Table: Grilling Night
Studio To Table: Grilling Night
Studio To Table: Grilling Night
Studio To Table: Grilling Night
Studio To Table: Grilling Night
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Filed Under: Foodie News, Our Story, Potter's Life, Pottery, Recipes Tagged With: dinner, flameware, flameware skillets, Mediterranean Diet, pizza, Recipes, skillets, vegetarian, vegetarian dish

Monday Night Dinner & Leftovers For Days!

December 3, 2018 By Morgan

Beer Can Oven Chicken in a handmade clay baker and Bang Bang Brussel Sprouts and Carrots in a handmade Flameware Large Skillet. #whatsfordinner #cookingwithclay #mondays #leftoversfordays #bangbangbrusselsprouts

Beer Can Oven Chicken in a handmade clay baker and Bang Bang Brussel Sprouts and Carrots in a handmade Flameware Large Skillet.

Chicken:

  • Add liquid of choice to your Clay Coyote Chicken Baker, set oven temp for 350F, drizzle with a little EVOO and season chicken, and then pop into oven for 75-90 minutes.
  • My tip: I use broth in the cup for an extra chickeny flavor.

Bang Bang Sprouts & Carrots: 

  • Beer Can Oven Chicken in a handmade clay baker and Bang Bang Brussel Sprouts and Carrots in a handmade Flameware Large Skillet. #whatsfordinner #cookingwithclay #mondays #leftoversfordays #bangbangbrusselsproutsCut up. Mix equal parts EVOO and Thai Chili Sauce together, add 1 tablespoon of sriracha (I love JoJo’s) and whisk, toss the sauce on top of the cut up veggies and place in an high-heat oven proof dish, we used the Clay Coyote Flameware Skillet (which works great on stove, oven, and grill). Turn oven up to 425F (I took the chicken out to rest and carve while the veggies cooked) and cook veggies for 20-25 minutes until they’re the sizzling, caramelized, and browned to your liking.
  • My tip: If you look in your crisper and you’re almost out of sprouts other hardy veggies like carrots, cauliflower, peppers, etc. will make for a bang bang medley.

Use your chicken for leftovers like: 

  • Wild Rice Soup in a Flameware saucepan
  • Fajitas or Tacos
  • Sandwiches
  • Pot Pie in a Flameware Savory Pie Dish

 

Beer Can Oven Chicken in a handmade clay baker and Bang Bang Brussel Sprouts and Carrots in a handmade Flameware Large Skillet. #whatsfordinner #cookingwithclay #mondays #leftoversfordays #bangbangbrusselsprouts

 

 

 

 

#whatsfordinner #cookingwithclay #mondays #leftoversfordays #bangbangbrusselsprouts

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Filed Under: Foodie News, On the Horizon, Our Story, Recipes Tagged With: bang bang, beer can chicken, brussel sprout, Chicken, cooking with clay, dinner, ideas, mondays

One Pot Cooking

January 19, 2018 By Kylie Lawson

photo of a clay skillet with veggies and chicken on the stovetop

A new cooking trend is on the rise: sheet pan dinners! The concept is you can make a whole meal on one sheet pan. Get speedy, family-friendly meals and make weeknight cooking easier. This method also helps with cleanup because you only have one dish to wash instead of multiple. I’m liking this already!

I’ve seen tons of sheet pan dinners around from meatloaf to jambalaya and from nachos to hearty meat and vegetables. I’ve even seen desserts (check out this video).

photo of a bowl with vegetables in it next to a wood cutting board with a knife and raw chicken

The Clay Coyote is putting our own twist on sheet pan cooking. Instead of using one sheet pan, we’re going to use one large flameware skillet! Morgan put it to the test and here’s what she has to say about it:

I love Smitten Kitchen, maybe it’s because Deb (the author) and I shared a similar plight … a love for cooking plus a tiny a** NYC kitchen, or maybe it’s because her brown butter Rice Krispie bars are transcendent. We’ll never know.

Either way, whenever possible I like to try her recipes and methods.

Last night, I tried her sheet pan chicken tikka BUT I put the Coyote spin on it — why use a metal pan when you can use a gorgeous clay skillet?

photo of chicken and veggies in a skillet in the oven

Sheet pan cooking is pretty much the newest phase in the one pot wonder or the no muss no fuss movement. Ok, not newest that’s reserved for the Insta-pot … not the kinda “pot” we have a round the studio if you know what I mean … and I mean pottery (sheesh).

Anywho, back to last night’s dinner.

I followed Deb most the way. I marinated (15 minutes, the bare minimum, it was a Tuesday) and I did have Garam Masala on hand (thanks Penzeys). It took less than 20 minutes to pull the whole thing together and to be honest the most time-consuming thing was peeling the garlic. I cheated and used pre-minced ginger. I went a little astray on the chicken. I only had boneless-skinless thighs but the outcome was less fat, faster cooking time, and pretty juicy final product. So, I’m good with the detour.

close up photo of chicken and vegetables in a skillet in the oven

The cooking time was 20 minutes until the tossing of the veggies and 15 minutes for the finishing touches.

The whole time the house smelled amazing. Not just, hooray dinner’s in the oven, smells good, it was like holy moly I want to bottle this and wear it as a perfume amazing.

I also loved what Deb said about serving diner right out of the pan, and I’m going out on a short limb here, but mine was better looking.

I used the large skillet, mostly because of surface area, but a cazuela or savory pie dish would have been good too.

photo of chicken tikka on a plate

The meal was excellent. If you want to add a few calories, a bed of rice or a bit of naan wouldn’t be terrible. I was out of both of those so it was just chicken and veggies and a dollop of Greek yogurt.

Like this new fad? Try making one-pot dinners in your Clay Coyote Skillet, Cazuela, or Savory Pie Dish! Don’t have one yet? Visit us online or in the Gallery to get your hands on your perfect piece and start enjoying easy and tasty meals!

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Filed Under: Recipes Tagged With: cazuela, chicken and veggies, chicken tikka, clay cookware, clay coyote, clay coyote gallery, Cooking In Clay, dinner, flameware, instant pot, large skillet, one pot cooking, penzeys, Recipes, savory pie dish, sheet pan dinners, smitten kitchen, tasty video

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Clay Coyote

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Mail PO BOX 363, Hutchinson, MN 55350

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