One question we often get is, "does the handle on the Flameware Skillet get hot?" And the answer is "depends" because it depends on the size and power of your burner. So here's our visual take on the handle heat related to burner size. At home
Holiday Ideas: For Everyone on Your List
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Cooking with the Coyotes: Saag Paneer
Owner, CEO, and chef Morgan Baum whipped up a delicious saag paneer for lunch here at the Clay Coyote today. She has written about this recipe before as a part of a Friday night "take-in" meal she made when craving Indian food. The recipe is simple enough
Hot Dish vs Casserole Debate
Now, before you change your mind about us, both Morgan and I are not originally from Minnesota, so it’s not our fault we don’t call it hot dish. Because we don’t call it that, it got me wondering what the origin of hot dish is, considering Minnesota is
The Salt Under the Potato Trick Works!
Watched The Grill Dads on Today Show yesterday. The salt under the potato trick works for non-Hasselback spuds too. Light, fluffy, and an essence of salty goodness. Also made a seared steak in my large Flameware Skillet. 3 minutes on each side over high
Cooking is an art, recipes are “suggestions”
I'm not a by-the-book cook. I'm a wing it, taste it, and cross your fingers kinda cook. Tonight was no different. I had pork chops, I'd normally grill them, but it's a grand total of 7F outside and windy. So I figured, oven was more weather friendly
Shepherd’s Pie
Shepherd’s Pie For the potatoes: 1 1/2 pounds russet potatoes 1/4 cup half-and-half 2 ounces unsalted butter 3/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 egg yolk For the meat filling: 2 tablespoons canola oil 1 cup
Pan Fried Onion Dip
Pan-Fried Onion Dip 2 large yellow onions 4 tablespoons unsalted butter 1/4 cup vegetable oil 1/4 teaspoon ground cayenne pepper 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 4 ounces cream cheese, at room temperature 1/2 cup
Baked Stuffed Vidalia Onions
Baked Stuffed Vidalia Onions 6 large Vidalia onions 1/2 lb ground beef 3/4 C chopped green peppers beef broth or melted butter 1 C buttered bread crumbs 1/2 C hot water Cook Vidalia onions 10 minutes in enough water to cover them.
