WCCO Archives - Clay Coyote

Watch the full video:

Recipe:

Chop about a 1/2 cup of basil and 1/4 cup of walnuts, add 1 tablespoon of olive oil, and set aside.
Peel and slice 3-4 medium apples, we used honeycrisps.
Slice 3-4 strips of bacon into 1-2″ pieces.
Slice a pork tenderloin into 1″ thick medallions.
Place pork, apples, and bacon in the grill basket with a little olive oil.
Grill for 15 minutes, turning pork at least once.
At the end when the pork reaches 145 ºF internally, add the pesto and stir.
Serve warm (we paired it with a salad).

Vegetarian & Allergy Substitutes:

Swap butternut or delicata squash medallions the pork and bacon, adjust cooking time to make sure that the squash is tender but not burned.
Skip the walnuts and add a little bit of cheese with nutty notes (like a firmer, longer-aged cow or sheep’s milk like a gouda or a gruyère).

Pottery Used in this Recipe:

Clay Coyote Grill Basket
Clay Coyote Cazuela

Also show in video:

Mixing bowl with whisk
Square Bakers displaying the apples
Standard Tray

October 2022 Clay Coyote featured on WCCO Saturday Morning Show cooking with seasonal apples, pork, and pesto in a flameware cazuela and grill basket

a vertical framed photograph shows a long white wood table filled with clay coyote pottery used to serve and cook a pork, bacon and apple dish. in the foreground is a clay coyote flameware cazuela filled with cooked pork tenderloin, apple slices, herbs and walnuts. behind it is a clay coyote dinner plate glazed in midnight garden, with a serving of the pork dish and a side salad. behind the cazuela with the pork dish, and to the upper left is two clay coyote square bakers glazed in yellow salt, filled with fresh orchard apples, they are bright red and green. further down the table a red napkin with two forks is next to the dinner plate with pork and salad. there is also a clay coyote flameware grill basket and cazuela next to each other, propped up on wire show racks, so they can be easily seen. in front of these two flameware pieces is a clay coyote little dipper, with two sticks of butter resting on it. the little dipper is glazed in yellow salt partially out of frame on the right side of the photo to the viewers perspective are some squashes. the background is out of focus but has blue walls with some bright yellow trim in areas.

It’s time to bring out your grill, open up the cabins, and get back to spending as much time outside as possible. On Saturday, May 21st, Morgan shared these tips live with the team at CBS’ WCCO Channel 4.

Grilling Vegetables: A favorite around our house. Our Grill Basket lives on the counter all summer because we put it into action almost every night.

Tip: We skip the skewers and toss all the veggies in to the Grill Basket at once. The secret to making sure they all cook evenly is cutting the veggies in relation to their density based on the medley of your choice.

For example, if you’re doing potatoes, mushrooms, zucchini, and onions. I’d cut the mushrooms and zucchini largest, then onions, and potatoes the smallest. That way they will all finish cooking at the same time.

We have a cheat sheet chart (click to enlarge), but every medley is different so you modify your chopping sizes depending on the combo you choose.

Tip: A little oil goes a long way, the clay grill basket helps to spread the heat out (unlike a metal version that conducts heat and is known for burning or overcooking).

The Potter's House, vacation rental home in Chatham MA — **Clay Coyote Grill Basket**

We use a cookie sheet to carry the Grill Basket from the kitchen to the grill to catch any drips. The added bonus is that the cookie sheet also has room for hot pad, tongs, and a cup of wine.

Other recommendations:

Don’t stir or turn too often, vegetables can be a little delicate, so stirring at the halfway mark will keep them from getting mushy.
Make extras. The grilled veggies are great added to cold pasta salads or with eggs for Sunday morning hash.

Looking for other ways to cook outside this season?

Cook your pizza outside. No one wants to heat up their kitchen, take your favorite easy weeknight meal outside. The Flameware Pizza Stone on the grill takes only about 8-minutes compared to 15 minutes in the oven. That’s because there is less air around the stone. You’re essentially creating a brick pizza oven in your grill.
Cook your fish on a Flameware Tray: Last fall we worked with local anglers to develop a new fish grilling tray. They strongly recommended that the piece be designed to keep the juices in to not dry out the fish. We like that it is narrow and can leave room for a Grill Basket next to it.

Want to see Clay Coyote featured on more WCCO segments? Watch:

Clay Coyote Shares Recipes On Small Business Saturday [WCCO-CBS, November 2021]
Pottery Studio In Hutchinson Nationally Recognized For COVID Comeback Story [WCCO-CBS, September 2021]
Cooking with WCCO: Summer Stir Fry in a Grill Basket [WCCO-CBS, July 2021]
WCCO Features New Flameware Pizza Stone LIVE [WCCO-CBS, October 2020]
Cooking with ‘CCO: Winter Stews in a Flameware Tagine [WCCO-CBS, December 2019]
Skillet Apple Crisp, Stone Fruit Shortcake [WCCO-CBS, September 2019]
Grilling with Pottery [WCCO-CBS, July 2019]
Goin’ To The Lake: Clay Coyote Pottery Studio [WCCO-CBS, August 2017]

[button link=”https://www.claycoyote.com/product-category/for-the-home-chef/grill-master/” target=”_blank” class=” altcolorone” ]Click here to order your Grilling Pottery Now[/button]

{ICYMI} Clay Coyote Shows WCCO Saturday Morning How to Make Savory Cassoulet

{VIDEO} WCCO-CBS Fall Flavores in One Pot: Pork, Apples, Bacon & Walnut Pesto

{VIDEO} WCCO-CBS Grilling Tips to Get Fired Up This Summer!

Back To Grilling: Tips & Recommendation for your Summer Meals

Cooking with WCCO: Watch Morgan Bake No-Knead Bread on CBS / Channel 4