We make art you can cook with
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).
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.
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:
Beer Can Oven Chicken in a handmade clay baker and Bang Bang Brussel Sprouts and Carrots in a handmade Flameware Large Skillet.
Chicken:
Bang Bang Sprouts & Carrots:
Cut 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.Use your chicken for leftovers like:
#whatsfordinner #cookingwithclay #mondays #leftoversfordays #bangbangbrusselsprouts
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).
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?
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.
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.
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!
