handmade pottery Archives

Sautéed Shrimp with Matbucha & Feta

March 10, 2023 By Morgan

~From Emily in the Gallery

I must admit, I was a little apprehensive when I received a sample of the Matbucha with olives and mint from NY Shuk … but to my surprise, the flavor combinations took my palate on a adventure and has me craving more! I utilized NY Shuk’s recipe page and made the sautéed shrimp with matbucha and feta which can be found here . AND, added bonus, this recipe is super easy and quick meal.

Serve with fresh bread, over pasta or rice. I chose to serve it over rice.
You can swap the shrimp for cubes of any white firm fish and if you are looking for a vegetarian swap, roasted cauliflower will work wonders.

Sautéed Shrimp with Matbucha & Feta

Serves 4-6
1 Signature Matbucha jar or Matbucha with Olives & Mint jar
1lb shrimp, peeled & deveined
Feta cheese
mint/ basil/parsley, roughly chopped
Olive oil
—
In a skillet, pictured here is the Clay Coyote Flameware Large Skillet, pour the matbucha and get to a boil. Once the matbucha reaches a boil, layer the shrimp in the pan and cook for 2-3 minutes on medium heat until the shrimp turns pink. Using tongs or a fork turn the shrimp and cook until the other side is also pink.

On a serving platter, place the shrimp with the sauce, crumble with your hands the feta on top, add the chopped herbs ( I used basil only) and finish by drizzling olive oil. Serve with fresh bread if serving as an appetizer or top a bowl of pasta/rice, or just enjoy with a side salad for a carb free dinner.

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).

2022 MN Pottery Festival!

July 9, 2022 By Morgan

From Emily in the Gallery ~

The 2022 Pottery Festival is right around the corner, below is everything you need to know! There will be potters from all over the USA (including MN, WI, IA, SD, TX, NE, GA, and NC).

July 30th 10a – 5p & July 31st 11a – 4p at Masonic West River Park (1003 Las Kouba Pkwy NW), look for the signs!
The event is FREE and there is plenty of onsite parking.
There are throwing and firing demonstrations both days.
A Pottery Olympics competition on the main stage
FREE kid’s make and take tent for budding artists.
Food & Beverages available on site

Wine & Sangria from Crow River Winery pairs well with pottery!

Beer from Bobbing Bobber Brewery a local favorite!

Marios Italian Kitchen Food Truck, Pizzas, Pastas, Hoagies and Desserts all stemming from Marios Family recipes

Northern Smoke BBQ Food Truck, All meats are cooked on a reverse flow smoker, using natural hard and fruit woods.

2022 MNPF Artist Lineup

Anastasia Speer ( MN ) 2022 Emerging Artist*
Clarice Allgood—-Mostly Good Pots (MN)
Mary-Lydia Andersen—-BunnyBowls (MN)
Ryan Ball — Ryan Ball Pottery ( MN )
Morgan Baum—Clay Coyote Pottery (MN)
Deborah Barce – Resting on His Word Pottery (MN)
George Blair—G Blair Studio Potter (IA )
Kevin Caufield — Caufield Pottery ( MN )
Joanna Craw—Fringe & Fettle Ceramics (MN)
Beth Hatlen Elliott—-Beth Elliott Pottery (MN)
Luci Haas — Adorae Artworks ( WI )
Travis Hinton — Travis Hinton Pottery ( SD )
Sam Hitchman—-Sam Hitchman Ceramics (OH)*
Tony Holman — Holman Pottery ( TX )
Tom Homann — Tom Homann Pottery ( GA )
Tom Hubbell — Stone Thrown Studio ( NE )
Anthony Huonder — Ash Pottery ( MN )
Chad Jerzak –Chad Jerzak Pottery ( MN )
JD Jorgenson—Maine Prairie Studio ( MN )
Megan Jorgenson—Maine Prairie Studio ( MN )

Jason Kaping — Pig’s Eye Pottery ( MN )
Karin Kraemer—– Duluth Pottery (MN)
Joe Frank McKee — Tree House Pottery ( NC )
Ernest Miller — Ernest Miller Ceramics ( MN )
Ron Netten—Ron Netten Pottery ( IA )
Carolina Niebres — Carolina’s Healing Vessels ( WI )
Donovan Palmquist — Eureka Pots ( MN )
Lee Persell — Lee Persell Pottery ( MN )
Colleen Riley — Eureka Pots ( MN )
Molly & Andrew Rivera—-Terraform Clay Studio (MN)*
Mary Jo Schmith — Front Avenue Pottery & Tile ( MN)
Amy Von Bargen — Amy Von Bargen Pottery ( MN )
Jonathan Walburg—-Lake Superior Pottery (MN)
Katherine & Andrew Webster—-Webster Pottery (MN)*
Richard Gruchalla & Carrin Rosetti—Gruchalla Rosetti Pottery (MN)*

* new to the MN Pottery Festival

2022 Festival Lineup

FYI: Schedule subject to change

Saturday, July 30th, 2022

10 AM – Festival Opens

11 AM – Olympics (Heat 1)

11:45 AM – Raku Demo*

1 PM – Olympics (Heat 2)

3 PM – Demonstrations TBD

5 PM Festival Closes

Sunday, July 31st, 2022

11 AM – Festival Opens

12:45 PM – Raku Demo*

1:15 PM – Olympics (Heat 3)

2 PM – Demonstrations TBD

3:30 PM – Olympics Winner Announced

4 PM – Festival Closes

*weather permitting

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

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!

Back To Grilling: Tips & Recommendation for your Summer Meals

May 20, 2022 By Morgan

It’s time to bring out your grill, open up the cabins, and get back to spending as much time outside as possible. On Saturday, May 21st, Morgan shared these tips live with the team at CBS’ WCCO Channel 4.

Grilling Vegetables: A favorite around our house. Our Grill Basket lives on the counter all summer because we put it into action almost every night.

Tip: We skip the skewers and toss all the veggies in to the Grill Basket at once. The secret to making sure they all cook evenly is cutting the veggies in relation to their density based on the medley of your choice.

For example, if you’re doing potatoes, mushrooms, zucchini, and onions. I’d cut the mushrooms and zucchini largest, then onions, and potatoes the smallest. That way they will all finish cooking at the same time.

We have a cheat sheet chart (click to enlarge), but every medley is different so you modify your chopping sizes depending on the combo you choose.

Tip: A little oil goes a long way, the clay grill basket helps to spread the heat out (unlike a metal version that conducts heat and is known for burning or overcooking).

The Potter's House, vacation rental home in Chatham MA — **Clay Coyote Grill Basket**

We use a cookie sheet to carry the Grill Basket from the kitchen to the grill to catch any drips. The added bonus is that the cookie sheet also has room for hot pad, tongs, and a cup of wine.

Other recommendations:

Don’t stir or turn too often, vegetables can be a little delicate, so stirring at the halfway mark will keep them from getting mushy.
Make extras. The grilled veggies are great added to cold pasta salads or with eggs for Sunday morning hash.

Looking for other ways to cook outside this season?

Cook your pizza outside. No one wants to heat up their kitchen, take your favorite easy weeknight meal outside. The Flameware Pizza Stone on the grill takes only about 8-minutes compared to 15 minutes in the oven. That’s because there is less air around the stone. You’re essentially creating a brick pizza oven in your grill.
Cook your fish on a Flameware Tray: Last fall we worked with local anglers to develop a new fish grilling tray. They strongly recommended that the piece be designed to keep the juices in to not dry out the fish. We like that it is narrow and can leave room for a Grill Basket next to it.

Want to see Clay Coyote featured on more WCCO segments? Watch:

Clay Coyote Shares Recipes On Small Business Saturday [WCCO-CBS, November 2021]
Pottery Studio In Hutchinson Nationally Recognized For COVID Comeback Story [WCCO-CBS, September 2021]
Cooking with WCCO: Summer Stir Fry in a Grill Basket [WCCO-CBS, July 2021]
WCCO Features New Flameware Pizza Stone LIVE [WCCO-CBS, October 2020]
Cooking with ‘CCO: Winter Stews in a Flameware Tagine [WCCO-CBS, December 2019]
Skillet Apple Crisp, Stone Fruit Shortcake [WCCO-CBS, September 2019]
Grilling with Pottery [WCCO-CBS, July 2019]
Goin’ To The Lake: Clay Coyote Pottery Studio [WCCO-CBS, August 2017]

[button link=”https://www.claycoyote.com/product-category/for-the-home-chef/grill-master/” target=”_blank” class=” altcolorone” ]Click here to order your Grilling Pottery Now[/button]