• 0 items
Wishlist

Login

Clay Coyote

We make art you can cook with

  • About
    • Contact & Directions
    • Story
    • Team
    • About the Clay Coyote Glazes
    • Press & Media
    • Events
    • The Potter’s House
    • Mission
    • Frequently Asked Questions
  • Blog
  • Shop!

[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.

FacebookTwitterLinkedInPinterestEmailPrintFriendly

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

Something Stinks (in a good way!) The MN Garlic Fest is BACK!

August 10, 2022 By Morgan

Note: There is an admission of $10 this year, buy tickets and learn more on their website. USE CODE Stink2022 to save $5

We love the MN Garlic Fest for so many reasons: 

  • 2022 MN Garlic Festival Chef Demos including the Clay Coyote at 11:30am on 8/13/22

    Where else can you see more than 50 varieties of garlic grown in Minnesota?

  • Why have regular ice cream, when you can have Garlic Ice Cream?
  • What’s more fun than a Stinky Day Parade where everyone is invited to join in?
  • Who’s missed this event for the past three years!?!? Us!

The MN Garlic Fest is back at the McLeod County Fair Grounds in Hutchinson. The Clay Coyote will have a booth in the Commercial Building and Chief Coyote, Morgan Baum, will be one of the featured chef’s doing a demo at 11:30am.

The event takes place, one day only: Saturday, August 13, 2022 from 10am-5pm. Check out the printed program here.

Note: There is an admission of $10 this year, buy tickets and learn more on their website.

USE CODE Stink2022 to save $5

 

2022 MN Garlic Festival 8/13/22

FacebookTwitterLinkedInPinterestEmailPrintFriendly

Filed Under: Events, Foodie News, On the Horizon, Our Story, Pottery, Recipes Tagged With: 2022, cooking with clay, events, explore mn, garlic, mn garlic festival, stir fry, summer, things to do in hutch

Cooking with WCCO: Summer Stir Fry in a Grill Basket (Recipe included)

July 29, 2021 By Morgan

Watch Morgan cook an easy summer stir fry on Channel-4 WCCO, our local CBS station.

[button link=”https://www.claycoyote.com/product/clay-coyote-grill-basket/” target=”_blank” class=”” ] Order your grill basket today![/button]

Stay tuned to save the date for the next MN Pottery Festival in July 2022.

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

 

FacebookTwitterLinkedInPinterestEmailPrintFriendly

Filed Under: Events, Foodie News, Our Story, Potter's Life, Pottery, Recipes Tagged With: CBS, cold salads, cooking with clay, easy weeknight meals, grill basket, potluck, stir fry, WCCO

Clay Coyote

Hours

Locations & Directions

Email [email protected]

Phone (320) 587-2599

Mail PO BOX 363, Hutchinson, MN 55350

© 2023 Clay Coyote · All Rights Reserved
Developed by Vivid Image · Log in · Privacy Policy

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Copyright © 2023 · Clay Coyote · All Rights Reserved · Developed by Vivid Image · Log in

Create a new list

Use code FREESHIP at checkout to save on orders over $99 (Continental USA). Dismiss