We make art you can cook with
These tasty little appetizers would be perfect for Superbowl Sunday! You can either grill them or bake them in the oven. I decided to make these indoors in my Tagine. It is a bit too cold for me to be outside grilling… You decide, grill or oven?
This recipe submitted for our tagine recipe contest by Jodi Edstrom was our 3rd place winner. She used pheasant, which is local to our area. We loved that she created the tagine with traditional Moroccan elements, and then personalized it by using local game. What local ingredients could you imagine going into a tagine?
Runner up in the 2012 tagine contest…
Deciding on 1 winner for the 2012 tagine recipe contest was a difficult task for our judges. This recipe from Elsa Cooks was a close second runner up, and winner of a Clay Coyote gift certificate. We made this tagine in a Clay Coyote flameware tagine doing every step from start to finish in one pot on the stovetop.
Check out the new Clay Coyote Flameware in our Made at the Coyote Shop
Happy International Tagine Month!
Yesterday was a day of firsts for me. My first fish tagine, my first time making a charmoula, and my first unsuccessful recipe from the Food of Morocco. I have come away from this learning a thing or two, and I wanted to share.
After months of pouring over cook books, experimenting with unfamiliar ingredients, and multiple visits to various ethnic grocers, I was ready to create my own tagine recipe. I wanted the recipe in include as many locally found ingredients as possible.
Lucky for me, new years organization started in my kitchen this year. This summer, a friend had given me a bag of Morel mushrooms he had locally foraged. This inspired me to dig further into my cabinets where I uncovered a bag of wild rice I had bought from a road side stand this summer. I also came found a handful of dried blackberries I bought at a farm in Bayfield. This was my first year buying meat in bulk from a local farm. The Preserved lemon and green olive tagine I made was wonderful, so I decided to use chicken thighs again. This time I trimmed the fat and skin from the thighs. Finally, I chose garlic wine from our local Crow River Winery as the sole seasoning for the dish. After gathering all the ingredients, the recipe just came together. The structure of the dish follows the techniques I have learned through creating other tagine recipes. It starts at the bottom and works its way up. It utilizes the versatility of a tagine for both stove top and oven cooking. I don’t usually measure, so here is roughly how I made my Minnesota Tagine:
