grilling Archives - Clay Coyote

Summer Treat: Grilled Peaches & Cream

June 14, 2022 By Morgan

It’s one of the easiest, most tasty summer desserts I know. I’m sure I had grilled fruit as a kid, but my most vivid memories of it were in when I was living in Como, Italy. They love to grill and poach fruit as a simple after dinner treat.

Slice peaches, add a tiny bit of oil to your Flameware Gill Basket to prevent sticking (I used a little canola spray), then grill the peaches over medium high heat for 12-15 minutes.

Remove from heat, add a little ice cream, heavy cream, gelato, what every you like, even cool whip!

a vertically framed photograph shows a fairly close up view of a clay coyote grill basket that is going to be used to grill 4 peach halves. the peaches are all cut side down on the grill basket, arranged so none of them are touching. the grill basket is resting on a baking sheet, to prevent any drips from the peaches when they are moved from the wooden table they are resting on to the grill. — Use a pan to move from kitchen to grill to prevent drips

a vertically framed photograph shows a close up high angle view of a clay coyote grill basket grilling 4 peach halves. the peach halves are all cut side down in the grill basket. the peaches still have their skins on. the grill basket has developed a nice patina with usage. the photograph is well lit with natural light. — Grill peached 12-15 mins

Serve in a soup bowl with creams of your choice!

Other Variations Include:

Plums
Pineapple
Add a little granola to the bowl for crunch
Drizzle with butterscotch or caramel for sweetness.
Add a little brown sugar to the fruit for caramelization (but beware sugar burns sooner so reduce grilling time)

Pottery Used In this Recipe:

Grill Basket
Soup Bowls

R&D: Making of the Fish Tray

October 13, 2021 By Morgan

Customers have been asking for a long, narrow, Flameware tray for fish. We set out to create it.

Initially, we wanted to add holes to the tray, similar to the Grill Basket, to allow the juices to drain off. But after consulting with our “fisher folk” we landed on a no-hole option.

Then came the handle design. We wanted something similar to our other Flameware Line, but nothing too large or bulky. We also tried no handle, but it made it harder to pick the tray up off the grill.

Once we had a good idea of the design, we sent it home with of a few of our customers to test it out. The results were in! They loved it. No holes, add a handle, and it was fantastic.

One of our favorite regulars, Kristin, traveled to her aunt’s outfitters, Kenai River Cabins in Soldotna Alaska, and caught the beautiful salmon you see in the photo above. Now we have a new travel destination!

We’ve been product testing this new tray out for the last few weeks and the fish comes out great every time. We also like that you can add a sauce, like a brown butter or coconut curry and it wont dry out.

Stay tuned for more fish tails (tales) from the Coyotes!

Length Measurement of Clay Coyote Flameware Fish Tray

Width Measurement of Clay Coyote Flameware Fish Tray

Salmon in a Clay Coyote Flameware Fish Tray on the grill

Salmon cooked in a Flameware Fish Tray and served on a Clay Coyote dinner plate

Salmon cooked in a Clay Coyote Flameware Fish Tray

Clay Coyote Flameware Fish Tray in action

Easy Grilled Salsa Recipe

September 9, 2021 By Morgan

Looking for a crowd pleaser? Want to take your tailgating game up a notch? Trying to find ways to use your hearty pepper and tomato crop?

Try this super easy step-by-step recipe for grilled salsa. We served it over the weekend to rave reviews!

Grilled Salsa: Step-by-Step

Halve tomatoes (we used 5)
Rough chop onions and peppers (we used 6 shishito peppers, 2 red fresno chili peppers, and 1 infinity pepper) … need help on pepper hotness, check the Scoville scale.
Peal a whole clove of garlic.
Put everything into your Clay Coyote Flameware Grill Basket.
Add a little olive oil, just enough to keep everything moving, and toss.
Put the grill basket over medium high heat, cook for 15-20 minutes, stirring once to make sure nothing is sticking and everything is getting equally grilled.

You can use metal tongs on the grill basket, see how a little oil goes a long way:

Take off the grill when the peppers are blistered and black, and the tomatoes are softened.
Let cool.
Puree in a blender or food processor with a whole bunch of cilantro (yes you can toss in the stems) and some salt. (We used about 1 tablespoon for 6 cups of salsa). Taste with a chip, that helps make sure you don’t over salt.
Want it to go farther? Add canned stewed tomatoes and puree until it’s the consistency and amount desired. (We used an additional 24 oz of tomatoes to make 6 cups of salsa.
Serve or store in an airtight container up to 2 weeks in the fridge, or freeze for up to 12 months.
NOTE: This is a fun dish, add in other things that appeal to you (like lime); remove things that don’t fit your fancy (like infinity peppers or an entire clove of garlic). The best way to know you’re on the right track is to taste test as you go along. I’ll be honest, I’ve made this 20 times and it’s never the same twice, so embrace whatever’s in your larder and know it’s going to be amazing.

You’ll know it’s done when peppers are blistered and black and tomatoes are soft

Cooking with Coyotes: Grilled Stirfry

July 21, 2021 By Morgan

Summer Stir Fry

Process:

Chop Vegetables.
We’re using: bok choy, peppers, asparagus, broccoli, onion, mushroom, and carrots.
Basically any vegetables you have. The secret to have them cook up evenly is by chopping them according to their density. Mushrooms and cabbage are less dense than carrots or broccoli.
Toss everything all together in the grill basket.
Use a little oil to keep it from sticking, we’ll use a very small amount of olive oil.
Cook for 10 minutes over medium heat, tossing once at the half-way mark.
While that’s going, whisk up the sauce: equal parts oyster sauce, soy sauce, and sesame oil.
With 1-2 minutes left, add the sauce to the grill basket and mix up with your tongs.
Serve over rice or noodles. Sprinkle with sesame seeds.
Ingredients:
- Vegetables of your choice about 4-5 cups chopped
- 1 tablespoon olive oil
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon toasted sesame seeds
- Rice or Noodles for serving