skillet Archives - Clay Coyote

Moco Loco

January 27, 2023 By Morgan

From Nic in the Gallery-

Moco Loco is one of my favorite work week meals. It’s a Hawaiian dish that consists of a hamburger served over rice and is topped with brown gravy, a fried egg and plenty of sliced green onions. It is a comforting, filling, and savory dish that feels familiar, but is definitely out of the ordinary.

If I was going to make a small portion of it, my favorite Coyote piece the Mini-Savory Pie Dish could get the job done, but I highly recommend making more Moco Loco than a single serving. The Clay Coyote Cazuela or Large Skillet would be perfect for the job.

My go to recipe for Moco Loco comes from Chef John and his Foodwishes Youtube channel.

Here is the recipe from Chef John for making two servings: (I double this to serve two very hungry people or two people with left overs for lunch the next day)

Ingredients:

2 ground beef patties
1 pinch salt and freshly ground black pepper to taste
1 pinch cayenne pepper
1 ½ cups beef stock
4 teaspoons soy sauce
1 teaspoon Worcestershire sauce
4 teaspoons cornstarch
2 teaspoons ketchup
2 teaspoons white sugar (Optional)
2 drops sesame oil, or to taste
2 teaspoons unsalted butter, divided
2 tablespoons minced green onions, white and light green parts only
2 eggs
2 cups hot cooked white rice

Season your hamburger patties with salt, pepper and cayenne, set them aside.
Whisk together (a Whiskey bowl would work great) soy sauce, Worcestershire sauce, corn starch, ketchup, sesame oil, beef stock and sugar and set aside.
Melt some butter in your Large Skillet or Cazuela and cook your beef patties, halfway through cooking them add the sliced green onions, let them brown a bit, once they burgers are done, remove them and most of the green onions and set them aside.
Pour your wet mixture (step 3) into your pan and deglaze all that yummy goodness. Stir and scrap your mixture until a gravy forms, then put it on low heat, just to keep it warm.
Add butter to another pan (your time to shine Mini-Savory or Small Skillet!) and cook your eggs. I highly recommend a runny yoke that you can break into.
Divide your hot cooked rice into two portions and put into Bowls. Put a hamburger over each portion of rice, then top that with a fried egg, gravy and green onions. (I sprinkle a little more cayenne on top).

I hope you give this Hawaiian dish a try, it really is more then its individual parts.

-Nic

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!

Tomato Season: Classic, Burrata, or Avocado, How do you BLT?

August 25, 2021 By Morgan

I love tomato season. There are so many ways to enjoy tomatoes …. popping them in your mouth while picking little sun golds or cherry tomatoes in the garden; raw with a little salt, grilled for salsa, purred with garlic and basil for pizza, or cooked for hours to make a rich pasta sauce.

But one of the purest ways is on a good ol’ fashioned BLT sandwich.

Clay Coyote No Knead Bread Baker in Action for BLTs — Start with good bread

Clay Coyote Flameware Skillet in Action for BLTs — Sauté bacon

BLT ingredients for Clay Coyote BLT — prepare fresh ingredients

There are many fun spins on BLTs, but the classic truly deserves a place in the Sandwich Hall of Fame.

We use our homemade no-knead bread baker to make a fresh loaf of sourdough every week. But any good, sturdy, toasted bread will do.
A little mayo, with crushed pepper.
Layer on bacon (we cook ours in our Small Flameware Skillet, but the microwave Clay Bacon Cooker also works wonders).
Slice up tomatoes, we prefer beefsteak or heirloom for BLTs, but you can also make an easy tomato jam with cherry or sun gold tomatoes and spread that on (roast in the oven with a little olive oil and garlic until blistered, about 20 minutes on 450, and then smash together).
Wash and pat dry crispy lettuce.
Assemble and Voilà!

BLT for Clay Coyote debate about best combos burrata cheese — Gooey Burrata BBLT

BLT for Clay Coyote debate about best combos avocado — Try Avocado!

Want to go crazy? Try some different versions:

BBLT: Burrata, Bacon, Lettuce, & Tomato
BLAT: Bacon, Lettuce, Avocado, & Tomato
BELT: Bacon, Fried Egg, Lettuce, & Tomato
BKT: Bacon, Kale, & Tomato
BLAP: Bacon, Lettuce, Avocado, Peanut Butter (I made this one up, but you get the picture … you can try any combo that sounds good to you)

Tagine Cooking: Mediterranean Chicken, Mushroom & Creamy Cheesy Polenta

November 10, 2020 By Morgan

Our handmade flameware tagine is perfect for low, slow, simmering on the stovetop.

This weekend we were craving rich Italian flavors, a neighbor to Morocco on the Mediterranean Sea.

First, we sautéed fresh garlic and minced onion in Olive Oil. The we added the blend of sliced mushrooms, we used baby bella and shitake. Once cooked, about 6 minutes we removed the mushroom mix from the tagine bottom. Added a little more olive oil and seared the chicken thighs, moving them a little to make sure they didn’t stick. We set the chicken aside and deglazed the pan with 2 tablespoons of dry sherry and 1/4 cup of veggie broth. Add the chicken and mushrooms back in, and cover over low flame for 45 minutes.

While the tagine bubbles and self-bastes, use a small flameware skillet to make your polenta. We cheated with a log from Trader Joe’s. Break up 1/2 the log with a spoon or whisk, adding milk until you get a good texture. Then put in your desired cheese blend. Our crisper had a half chunk of fontina and some Pecorino Romano, we grated them up and slowly added until fully incorporated. Crack a little pepper and check if any salt is needed. We didn’t think so, the cheese added enough. Simmer on low until the tagine is ready. Serve together, hot. Pair with a rich Italian red and a fire in the hearth. Winter, you’re welcome!

Mushroom Tagine in Handmade Clay Coyote Flameware

Clay Coyote Flameware Tagine with Chicken & Mushrooms

Clay Coyote Flameware Tagine with Mushrooms

Clay Coyote Mushrooms and Chicken Tagine

Clay Coyote Mushrooms and Chicken Tagine over Polenta

Burner Size Influences Handle Temps

March 10, 2020 By Morgan

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 we use a Le Creuset Silicone Cool Tool Handle Sleeve on our Flameware Small Skillet (which is always out on the stove, since we use it at least once a day). It comes in many colors and is around $15. There are many other brands that offer them too.