Wednesday, August 9th was a bustling day at the Clay Coyote. News station WCCO from the Twin Cities came to Hutchinson for their “Goin’ to the Lake” segment and chose to visit the Clay Coyote. They spent the afternoon with us filming and enjoying what the Clay Coyote has to offer. Here’s the 411 on the behind the scenes action:

First, was an interview with owner and CEO Morgan Baum. She answered questions about the history of Clay Coyote, her new journey as owner and CEO, our Flameware line, and events going on this month.

Next was an interview with emerging artist Katie Teesdale. Her interview was conducted in the studio while she was throwing a mixing bowl. She talked through the process of throwing and told her story about how she developed a passion for clay.

An exciting thing the TV crew got to see was the kiln firing. The kiln is fired every 8 days and they just happened to come on the right day. You can see the flames coming out from the kiln when they got a sneak peek.

Lastly was a Flameware Grill Basket demonstration done by Morgan. She grilled white fish in the grill basket, four minutes on one side and two minutes on the other. We made fish tacos with the white fish and served them to the crew for lunch.

Here is the recipe we used:

FAMILY-MEAL FISH TACOS
By: Sam Sifton
Yield: 4 servings
Time: 30 minutes

INGREDIENTS:
2 tbsp chile powder
2 tbsp garlic powder
2 tbsp paprika
1 tbsp ground cumin
1 tsp red pepper flakes
1 ½ lbs white fish fillets, skinless
Kosher salt and fresh ground pepper to taste
1 ½ cups sour cream
2 chipotle chiles in adobo sauce, finely chopped
12 white corn tortillas
3 tbsp canola oil
6 scallions, trimmed and cut into 4 inch lengths
5 radishes, trimmed and sliced thin
8 ounces shredded cheddar cheese
2 lines, cut into wedges
Fresh cilantro, chopped

Step 1:
Preheat oven to 350. Combine chili powder, garlic powder, paprika, cumin, and red pepper flakes in a shallow dish. Season the white fish fillets aggressively with salt and pepper, then press them into the spice mixture, turning to coat. Set aside.

Step 2:
Combine sour cream and the chipotles in a small bowl, and stir to combine. Set aside.

Step 3:
Cook the tortillas until they are toasted in a large skillet set over high heat, approximately 30 seconds or so per side, then stack them on a large sheet of aluminum foil. Wrap the foil around the tortillas, and place package into the oven to heat.

Step 4:
Turn the heat under the pan down to medium-high, and add a tbsp of the oil and the scallions. Cook these, tossing occasionally, until they are about to char, then remove and set aside. (or cook them in the grill basket like we did)

Step 5:
Add the remaining oil to the pan (or grill basket) and heat it until it begins to shimmer. Add the fish and cook until well browned and crisp, approximately four minutes per side (using grill basket we did four minutes on one side and two on the other). Remove from pan and slice into strips or break into pieces.

Step 6:
Serve the fish in the warm tortillas, garnished with scallions, radishes, cheese, cilantro, chipotle sour cream, and lime wedges on the side.

It was such an exciting event for us to get our name out there to people all across the state, and showcase our community of Hutchinson, and The Clay Coyote. Check out the segment on Thursday, August 10th at 6pm on WCCO and on their website.