We make art you can cook with
Start the New Year off right with some hearty hotdish!
Hearty Bean Hotdish
1 1/2 lb hamburger
1/2 lb bacon-cut into small pieces
Brown together in Clay Coyote Flameware Skillet or Savory Pie Dish.
Add:
1 can pork & beans
1 can chili beans
1 can lima beans
1/2 C Ketchup
3/4 C brown sugar
1 tsp. Salt
2 tsp. Vanilla
1 tsp dry mustard
Mix together and bake for 40 minutes at 350F degrees.
Loaded Baby Potatoes
15 small red potatoes (about 1 1/2 pounds)
5 to 6 slices applewood-smoked bacon
2 tablespoons unsalted butter, melted
Kosher salt and freshly ground black pepper
2 cups shredded sharp Cheddar (about 4 ounces)
1/3 cup creme fraiche
2 tablespoons finely chopped fresh chives
Position a rack in the middle of the oven and preheat the oven to 400 degrees F.
Pierce the potatoes all over with a fork or the tip of a sharp knife. Place the potatoes directly on the center oven rack and bake until the skins are crispy and a knife easily slides into the potatoes, about 40 minutes. Transfer the potatoes to a wire rack until cool enough to handle, about 10 minutes.
While the potatoes are cooking, put the bacon slices on a wire rack on a baking sheet and cook until crispy, 30 to 35 minutes. Let cool on the rack, then chop finely.
Set the oven to broil. Slice each potato in half lengthwise and use a melon baller or small spoon to scoop out the inside flesh, leaving a 1/4-inch rim intact. Set the flesh aside for another use.
Arrange the potato halves skin-side down on a baking sheet. Brush the exposed insides of the potatoes with the melted butter and sprinkle with salt and pepper. Flip the potatoes and brush with the remaining butter, then flip them back over. Fill each potato with some of the Cheddar and a pinch or 2 of the bacon. Cook until the cheese is bubbly and melted, about 2 minutes.
Top each potato with 1/2 teaspoon creme fraiche and a sprinkling of chives. Serve immediately.
Recipe courtesy of Dinner at Tiffani’s
Try a savory pie in our new Savory Pie Dishes!
Start with a roux (butter, garlic, flour), add milk and chicken broth, simmer until thick. Then add in cooked chicken, potatoes, carrots, corn, and peas. Roll out a puff pastry sheet and place over the top of the pie dish. Pop the whole thing in the oven at 420F for 20 minutes (until golden brown and puffy). Let set up for 5 minutes and serve hot with a side salad. Mmmmm Savory pie goodness!
Come stop by the Clay Coyote to get yours today! We’re open everyday Monday-Saturday 10-5pm and Sunday 12-4pm.
At the Clay Coyote we love to cook (especially in clay posts) and we also love to share recipes.
This week one customer, Mike, bought a tagine. He shared one of his favorite recipes and these thoughts, “Thank you so much for helping me purchase the (2nd to last!) tagine at your store today for my Mom. I know she will love it!”
Here at the #ClayCoyoteKitchen we get our first Loon Organics Farm CSA box next week and we’re counting the seconds!
WINTER SQUASH AND BRUSSELS SPROUTS BAKE
Recipe calls for a tagine (Moroccan clay baking dish), but you can also prepare this dish in a Dutch oven or oven-proof dish!
Start tagine heating on medium heat on a heat diffuser. Put olive oil in bottom of tagine. Add onion slices so they completely covers the bottom of the tagine; add diced aromatic vegetables, sage and chicken (or veggie) stock, and salt and pepper to taste. Cover tagine, and after it is bubbling well, turn down heat until barely simmering, and cook about 1 hour.
Open cover, and arrange squash wedges (first) and Brussels sprouts (second) on top of chopped veggies. Combine thyme, harissa and orange juice, and pour over everything. Salt and pepper to taste (a second time), and replace cover.
Turn heat up to medium. When boiling, turn heat down until barely simmering, and cook, covered, until it smells done (an additional 1-1/2 hr or so). Can serve right in tagine dish!
