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Pork Medallions with Apples, Bacon, & Walnut Pesto

October 13, 2022 By Morgan

Pork and apples are a classic combination. There are a few theories as to why. Some suggest that pigs were often left to forage the windfall in apple orchards, others say that the apple harvest happened at the same time of year as when the hogs needed to be butchered before winter, and it’s also chalked up to simple gastronomy. Pork is a fatty meat and the sweet, tart apples help temper that. Whatever the reason, this is a combination that has stuck around for a long time.

With the apples in full swing, we decided to make pork loin medallions and apples in a grill basket to celebrate this classic pairing.

Watch the 1-minute step-by-step video

This dish really blew me away. We sliced the pork loins into medallions and cooked them in a grill basket with chopped bacon and apple slices. The only seasoning needed was some salt and pepper. After 10 minutes, we gave it a stir and after another 5 minutes it was ready. To add a little more depth to the dish, we made a coarsely chopped walnut pesto to put on top.

  • 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).  ​

Pork Medallions with Bacon, Apples, and Walnut Pesto in a Clay Coyote Flameware Grill Basket

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Filed Under: On the Horizon, Our Story, Potter's Life, Pottery, Recipes Tagged With: Autumn, cooking with clay, fall dinners, flameware, handmade pottery, pork, Recipes, techniques, thansgiving ideas

Makers of MN Podcast: CLAY COYOTE (SEASON 4 EPISODE 29)

July 29, 2022 By Morgan

Stephanie Hansen of Stephanie’s Dish

We recently had the opportunity to sit down with Stephanie Hansen of Stephanie’s Dish and Makers of MN Podcast to talk about:

  • How we started out (pump house days!)
  • Why Flameware is so cool, err hot
  • Our making process
  • How we develop new pots including the Pizza Stone and our new collaboration with Sylvie Bigar to make a cassole that goes with her new memoir coming out this September.
  • The Cooking with Clay Trends
  • Nickel-Free Cookware movement
  • The Minnesota Pottery Festival
  • And so much more!

Listen (or read the transcript) here! 

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Filed Under: Events, Foodie News, On the Horizon, Our Story, Potter's Life, Recipes, The Gallery, The Studio Tagged With: cassole, Cassoulet, cooking with clay, flameware, our story, podcast, Stephanie's Dish, sylvie bigar

Recipe Revisited: Salmon with Garlic and Turmeric

July 15, 2022 By Morgan

From Emily in the Gallery ~

I am here today to rave about our newest edition to the Clay Coyote Flameware line, the Flameware Fish Tray! Weather it be fresh caught from the lake/river, or picked up at the grocery store, this fish tray is prefect for the home chef or angler in your life. It makes a beautiful addition to your Flameware set, or would make a lovely present, as it is versatile. HOWEVER, it should be noted that it is made to be used on the grill, in the oven, or under the broiler for a finish, but NOT for stovetop use.

This recipe revised from 2010 by our dear Ann Lewandowski would be great to use on  the fish tray.

Salmon with Garlic and Turmeric

1½ teaspoons coarse kosher salt
1 teaspoon ground turmeric
6 medium-size garlic cloves, finely chopped
1 pound boneless, skinless salmon fillet
2 tablespoons canola oil
½ cup unsweetened coconut milk
½ teaspoon black peppercorns, coarsely crushed
2 fresh green Thai, cayenne, or serrano chilis, stems removed, cut in half lengthwise (do not remove the seeds)

1. Mix the salt, turmeric, and garlic together in a bowl. Sprinkle this rub over the top of the salmon fillet, and rub it in. Refrigerate the fish, covered, for 30 minutes or overnight, allow the flavors to permeate the fish.

2. Heat the oil in our fish tray over heat. Add the salmon, spice-covered side down, and sear it for about 2 minutes. turn the fillet over and sear the underside until browned, about 2 minutes.

3. Measure out the coconut milk in a measuring cup, and add the peppercorns and the chiles. Stir, and pour this over the fish. Lift the fillet with a spatula and tilt the fish tray slightly to allow the spiced coconut milk to run under it and release the browned bits of garlic, spice, and fish. Braise the salmon, spooning the sauce over it occasionally, until the flesh is barely beginning to flake, 3 to 5 minutes.

4. Remove from heat, let rest 10 mins and serve!

 

Pottery Featured in this Recipe:

  • Fish Tray

Optional Pottery Used

  • Mixing Bowl with Whisk
  • Flameware Cazuela 
  • Flameware Skillet
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Filed Under: Recipes Tagged With: clay, clay cooking, cooking with clay, easy cooking, fish, fish tray, flameware, Mediterranean Diet, Recipes

Cooking with the Coyotes: Garlic Scape, Basil and Kale Pesto

June 29, 2022 By Morgan

From Emily in the Gallery~

On another one of my quests to try something new in the kitchen, I found myself at the

Hutchinson Farmers Market, where one of the vendors was demoing ‘garlic scape pesto’ using garlic scapes from their farm. I was immediately intrigued and tried a sample, looked at the recipe, bought a bunch and peddled my way home excited to try my hand at something new.

What are garlic scapes you may be wondering? Well, garlic scapes are the long, thin, vibrant green stalks that shoot out of the top of hardneck garlic plant with a flower bulb on the end. They have a milder garlic flavor then the bulb produces, and can be used similar to scallions. You can typically find these at farmers markets in the spring/summer time. They are milder then the garlic bulb, and a delight to add to a dish. You can find more information here.

I did my own twist on the recipe below, and didn’t measure and cut exact, but that’s the beauty of cooking, right? I also sautéed my garlic scapes slightly, because I read not only does it tames the ‘spicy’ factor, but also brings out a sweetness.

Ingredients:

1 1/2 cup garlic scapes

1 cup packed fresh basil

1 cup packed kale

garlic scape pesto

1 1/2 cup Extra Virgin Olive Oil

1/4 cup rough cut cashews (insert any nut here)

1/4 cup fresh shredded parmesan cheese

a splash of lemon juice

salt and pepper to taste

Directions:

Wash the basil, kale and garlic scapes. Cut basil and kale into strips. Remove the flower bulb of the

garlic scape and cut garlic scapes into 1-2″ pieces.

Add to oiled skillet. As pictured here I used the flameware small skillet Saute on med until slightly tender and charred, about 7 mins.

Add garlic scapes, basil, kale, nuts, parmesan cheese, lemon juice, salt and pepper. Pulse until mostly smooth.

While food processor is running, slowly add rest of the oil to emulsify all the ingredients. Scrape down the sides as needed.

Put into airtight container and enjoy! This recipe made roughly 2 cups. FYI If you want more of a garlicky punch, do not cook your garlic scapes before hand.

I added it to our chicken alfredo that evening with asparagus dish and it was amazing!

Other options for pesto use:

  • Dip veggies
  • Sandwich spread
  • Pasta dish ingredient
  • Pizza topping
  • Breakfast ingredient
  • Salad dressing add in

Enjoy 🙂

Pottery Featured in this Recipe: 

  • Flameware Small Skillet
  • Optional Pottery Options
  • Flameware Cazuela 
  • Flameware Grill Basket

Want more inspiration? Check out more posts on our blog here to see how we use our pots, our Pinterest page here for more recipes and ideas, and follow us on Instagram here to stay up to date!

 

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Filed Under: Foodie News, Recipes Tagged With: Basil, clay, Cooking In Clay, cooking with the coyotes, dips, Farmers Market, flameware, foodie, garlic, garlic scape, gift ideas, handcrafted, handmade, handmade pottery, Hutchinson, hutchinson mn, local food, Mediterranean Diet, Minnesota, skillet

Recipe Revisited: Paula’s Hummus

June 22, 2022 By Betsy Price

From Emily in the Gallery ~

The first day of summer was yesterday, and I cant help but dream and salivate over the thought of all the fresh  veggies that will be picked from our home garden, picked up from the farmers market and/or given to us by the generosity of friend and neighbors in the weeks to come. My favorite thing to dip veggies in is hummus, and nothing beats homemade hummus. Below you will find a post first written by Valerie in February of 2011 using Paula Wolferts recipe for “My Best Hummus” .

 

Paula’s Hummus recipe

I really LOVE hummus! I always thought I did, but I never realized how much until now. Over the years, I have bought countless containers of hummus. I’ve tried every flavor. ( black olive, roasted red pepper, garlic…) Every container ended up crusty and hard in the back of my refrigerator. I made Paula Wolfert’s hummus, and it was gone in 2 days. First, I ate it with warm pita bread. Then, I used it as a dip for carrots and celery.  I started adding it to everything. I spread it on my sandwich. It substituted mayo in my new version of deviled eggs. I ate the last spoonful right from the bowl. I guarantee if you try this, you will never buy it again. It is very simple, and much less expensive to make yourself.

hummus1“My Best Hummus”

1 cup dried chickpeas

Coarse seal salt

1/4 cup tahini, preferably organic

2 garlic cloves

1/4 cup fresh lemon juice

1-2 Tablespoons extra virgin olive oil

Ground Cumin and crushed hot red pepper

1. In a large bowl, soak the chickpeas with 3 cups of water and 2 tablespoons coarse salt for at least 12 hours.

2. Drain the chickpeas, rinse them well and put them in a earthenware pot. ( I used my flameware cazuela) Set to low-medium heat and bring the water to a boil. Reduce the heat to simmer and cook, partially covered, until the chickpeas are very tender, about 2 hours. Add more water if it evaporates.

3. Drain the chickpeas, reserving about 1/4 cup of the cooking liquid. Working by the handful, submerge the chickpeas in a deep pot or bowl of cold water and rub the chickpeas between your hands and rub and pinch off the skins. The skins will rise to the surface, remove and discard them. Repeat with the remaining handfuls of chickpeas. Set aside about 1/4 cup peeled chickpeas for garnish. (It only takes around 10 minutes to shell the chickpeas.)

4. Stir up the tahini in its jar with the oil until well blended. Place the tahini in blender jar and blend the tahini, garlic, and lemon juices until the mixture “whitens.” With the machine running, add the reserved liquor. Add the 1 3/4 cups peeled chickpeas and process until smooth and glossy. Correct the seasoning with salt and lemon juice. (I added quite a bit more lemon juice.) Allow the hummus to mellow at room temperature for 1 to 2 hours. (This part is REALLY hard.)

5. To serve as a dip, spread the puree on a shallow serving dish. Use the back of a spoon to make a well in the center, drizzle with olive oil, and sprinkle with cumin and/ or hot pepper, and scatter the remaining chickpeas on top.

hummus2
My hummus “mellowing.”

There are shortcuts to creating this recipe. You could use canned chickpeas, or bottled lemon juice. I would recommend not doing either. You would be amazed how much changing certain aspects of Paula’s recipes affects the flavor. I also think that shelling your own chickpeas invests you into the dish, and you become connected to it. This same connection is found through using earthenware to prepare the dish. I have a pottery lemon juicer my mom gave me for Christmas. I was excited to have a recipe to use my new piece. I would recommend experimenting with different spices. Get creative!  If you find something delicious, let us know. We would love to hear any suggestions or ideas you may have.

 

Pottery Featured in this Recipe: 

  • Flameware Cazuela
  • Mixing Bowl with Whisk
  • Salad Bowl, Shallow 
  • Soup Bowl 
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Filed Under: Recipes Tagged With: cazuela, cooking with clay, cooking with the coyotes, flameware, handmade, Mediterranean Diet, Minnesota, paula wolfert, recipe

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