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[VIDEO] Morgan makes Chicken Stir Fry Pita on WGN-Chicago

January 24, 2023 By Morgan

Thirty years ago, the Clay Coyote was started in a basement in New Lenox, Illinois in 1992.

At that time, Tom was making pots for fun and the basement was becoming overloaded. So Betsy signed them up for the Frankfurt Fall Fest. It was their first foray into selling Clay Coyote pottery.

Betsy and Tom were working at Baker’s Square and pottery was their nights and weekend gig. I was a feisty teenager and helped with shows on the weekend.

In 1994, they decided to make a go of selling pottery full time and we moved (me, mom, Tom, my little brother Josh, and the cats) from our home in Illinois to the farm North of Hutchinson.

We talk alot about those first days, selling pots on-the-honor-system out of the little pump house. I still have the Showroom sign hanging in the Studio today.

Now, 30 years later, the Clay Coyote has grown and reaches people all over the world.

Growing up, we were still very much a Baker’s Square family. When we’d go mom and I would split a Stir Fry Pita and fries so that we’d have room for pie (my favorite was Key Lime when it was in season, or French Apple year-round).

These days there are less Baker’s Squares out there (although you can still get the pies at famous Dave’s BBQ restaurants).

I still love the Stir Fry Pita, so I’ve been trying to recreate it in my home kitchen for years.

To celebrate our 30 years, we were invited down to Chicago’s own WGN to make our Stir Fry Pita live on air.

WGN chicago green room, before Morgan from the Clay Coyote went on live photo of bozo the clown and harry caray

It was a little bit of a “going home” … While Minnesota is our home I was born in Illinois and grew up watching WGN. I was overcome with emotions sitting in the green room waiting to go on next to a picture of Harry Caray (holy cow, amiright!?!?!) and Bozo the Clown.

Little side note about Bozo, apparently he was a franchise character and there were many Bozos all over the country on different networks (mind blown).

Anyways, it was a bit of a dream come true to go on WGN and share the Clay Coyote Story. Here’s the clip for your enjoyment.

Recipe: Chicken Stir Fry Pita

Sauce Ingredients:
2 cups soy sauce
¾ cup sugar
1 tbsp brown sugar
1 tbsp garlic minced
1 tbsp ginger grated
¼ cup sesame seeds toasted
¼ cup sesame oil
¼ cup onion dried, minced
1 tsp onion powder
1 tsp garlic powder
1 tsp ginger powder
1 tbsp cornstarch dissolved in water

Stirfry Ingredients:
1 tbsp olive oil (or other vegetable oil)
1 lb boneless skinless chicken (breast or tenders), cut into thin strips
1 bell pepper, sliced into thin strips
2 carrots, julienned
½ cup green sugar snap pea pods
1 cup broccoli, cut into small pieces

Pita Ingredients:
4 Pita
8 Slices Swiss Cheese
1 tbsp sesame seeds toasted

Make the Sauce (should be made at least a day in advance):
In a saucepan combine everything except the cornstarch in a saucepan and whisk, cook over medium-low heat for 10-15 minutes until sugars are dissolved. Combine cornstarch and water to make a slurry paste. Add the cornstarch mixture to the saucepan, this will thicken without adding flavor. Cool and refrigerate, overnight preferable.

Make the Stirfry:
Once your oil is hot, add the chicken to the pan to saute until the chicken is white but slightly translucent. Remove chicken. Add in chopped vegetables and saute over medium heat for 5-7 minutes until they begin to soften. Add the chicken back in along with about 1/2 cup of sauce. Cover and simmer until chicken is completely cooked.

Assemble:
Pile swiss cheese on a pita, then add a heaping scoop of the Stirfry, sprinkle with a little more sesame seeds, and close. Serve warm.

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Filed Under: Foodie News, On the Horizon, Our Story, Recipes Tagged With: 1992, bakers square, bozo the clown, Chicago, cooking with the coyotes, harry caray, Morgan, new lenox, our story, square baker, stir fry, strfry, teriyaki, video, wgn

TikTok it’s Feta O’Clock!

March 3, 2021 By Morgan

We tried the internet feta-tomato rage. We tried it out in our Clay Coyote Baking Dish (aka the square baker).
The steps are pretty simple.
Ingredients: a block of feta, washed cherry tomatoes, herbs, olive oil
Put it all in your oven-safe baker
30-35 minutes at 350F
Add in cooked pasta
Pro-tip, save a little pasta water to add in to control the moisture levels.
We served ours with a grilled porkchop, but it could stand alone too.
And the best part is you can get creative and add whatever you want to the mix. In fact? If you don’t like feta, sub it out for a creamier cheese like burrata or chevre. Just adjust the baking times for the density of the items you add. For example, if I were to add broccoli, I’d parboil or steam it first.
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Filed Under: Foodie News, Our Story, Pottery, Recipes, The Gallery Tagged With: cheesy pasta, easy cooking, feta, homemade, Mediterranean Diet, oven pottery, square baker, tiktok, weeknight meals

Holiday Ideas: For Everyone on Your List

December 8, 2019 By Morgan

Are you making your list and checking it twice? Need a little help with ideas? Check out our best sellers!

And make sure to choose FREE SHIPPING over $99 (some restrictions apply).

Top Gifts for Everyone On Your List

Looking for the perfect handmade for your loved ones?

Shop the Top Pots

cooking with clay
#1 Grill Basket
Are you looking for a unique culinary experience? Join us for two cooking with the Clay Coyote events in June. Bring your spouse, parent, or friend along for a night of food and pottery on a gorgeous setting just one hour West of the Twin Cities. Enjoy views of ponds, prairie, and Todd Lake in the distance.
# Tagine
bread baker in joe's blues with sourdough loaf at the clay coyote in hutchinson mn
#3 Bread Baker
stir fry in skillet
#4 Cazuela
tater-tot hot dish skillet
#5 Skillet
Blueberry Lemon Spice Banana Bread in a clay coyote square baker
#6 Square Baker
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Filed Under: Foodie News, On the Horizon, Our Story, Potter's Life, Pottery, The Gallery, The Studio Tagged With: bread baker, cazuela, christmas gifts, cooking with clay, free shipping, grill basket, grill master, handmade for the holidays, handmade pottery, holidays, home chef, moroccan cooking, skillet, spanish cooking, square baker, tagine, top picks

First Post: Banana Bread Revisited

April 8, 2019 By Morgan

Blueberry Lemon Spice Banana Bread all done!The first blog we ever posted on the original Clay Coyote website was about banana bread. It’s been almost 20 years since that recipe went live.

I’ve traveled many places and had many great banana breads since, and my recipe has evolved. But it’s still got the basics: super ripe bananas, flour, sugar, baking soda, eggs, cooked in a handmade clay pot.

From there you can get creative. Swap different fats for the butter. Swap different spices. Add moisture with sour cream or apple sauce. And pick your mix in from chocolate chips, to walnuts, pecans, or dried cranberries.

Start with the basics and explore from there.

Blueberry Lemon Spice Banana Bread 
Preheat oven 350F
Mush up bananas and butter
Mix in brown sugar, eggs, sour cream, vanilla, and all the spices
Add baking soda and salt
Add flour last
Pour into Clay Coyote Square Baker
Bake at 350F for 55-65 minutes

Ingredients:
— 3 ripe bananas
— 6 table butter
— 2 eggs
— 3/4 cup light brown sugar
— 3 oz. sour cream
— 1 tsp. vanilla extract
— 1 tea cinnamon
— 1/2 tea nutmeg
— 1/2 tea cloves
— 1 1/4 tablespoon baking soda
— Pinch salt
— 2 cup flour
— 1/2 cup fresh blueberries
— 1 tea fresh squeezed lemon juice

Blueberry Lemon Spice Banana Bread Ingredients
Blueberry Lemon Spice Banana Bread with Blueberries
Blueberry Lemon Spice Banana Bread with in process
Blueberry Lemon Spice Banana Bread all done!
Up close photo of Blueberry Lemon Spice Banana Bread
Blueberry Lemon Spice Banana Bread in a clay coyote square baker
#6 Square Baker
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Filed Under: Foodie News, Our Story, Potter's Life, Pottery, Recipes Tagged With: baked in clay, Baking, banana bread, cooking with clay, Cooking with Coyote East, first post, hello world, ingredients, lemons, recipe, revisited, square baker, yellow salt

Clay Coyote

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Email [email protected]

Phone (320) 587-2599

Mail PO BOX 363, Hutchinson, MN 55350

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