zoom Archives - Clay Coyote

{Video Archive} Free Studio-to-Table Cooking Class: Grilled Seafood

July 10, 2020 By Morgan

Please share your email if you’d like us to send you a reminder for our next Zoom Cooking Class.

Here’s the video from the Grilling Night on June 26th, 2020.

— Grilled Cajun Citrus Shrimp
— Grilled Fish Tacos (Two Ways!)
— Grilled Fruit and Cream

We look forward to doing this again in a week or two .. stay tuned to our events page for the next menu!

*** Fish & Seafood Night Ingredient List ***

All dishes were made in a Clay Coyote Flameware Grill Basket

Grilled Cajun Citrus Shrimp
16 Oz Raw Shrimp, Peeled and Deveined
1 Tablespoon Cajun Seasoning
1 Tablespoon Olive Oil
1 Fresh Lime, Orange, or Lemon

Grilled Fish Tacos (two ways!)
8-12 Oz Fresh Caught White Fish Fillet
8-12 Oz Salmon Fillet
1 Tablespoon Olive Oil
2 Tablespoons Penzeys’ Fajita Spice
Hot Sauce
Red Cabbage, Thinly Sliced
Lime Wedges
Sour Cream
Cheeses
Local Fresh Tortillas

Grilled Fruit and Cream
4 Stone Fruits (peaches, Plums, or Apricots)
Heavy Whipping Cream

Free Studio-to-Table Cooking Class: Grilled Seafood

June 8, 2020 By Morgan

Join us for a FREE online cooking with flameware clay class, learn how to make:
— Grilled Cajun Citrus Shrimp
— Grilled Fish Tacos (Two Ways!)
— Grilled Fruit and Cream

All dishes will be made in our Clay Coyote Flameware Grill Basket (order yours today to cook along at home).

Sorry you’re going to have to use your imagination for the tasting part, we haven’t figured out smellavision yet (yet).

The class will begin at 6pm CT, 7pm ET, and 4pm PT. It will be recorded for those of you who can’t attend live.

LINKS:
Join Zoom Meeting
https://us02web.zoom.us/j/87230262354?pwd=OU1JM092WlM1OTBWK3RtU0JYYll2QT09
Meeting ID: 872 3026 2354
Password: PotsRock

— Sign up for calendar hold: https://docs.google.com/forms/d/e/1FAIpQLSf-aa-i1DJDrKlUXLiEcdkiUAO1eZdiXC7kGx6jP0LapQknNA/viewform

Fish & Seafood Night Ingredient List

Grilled Cajun Citrus Shrimp
16 Oz Raw Shrimp, Peeled and Deveined
1 Tablespoon Cajun Seasoning
1 Tablespoon Olive Oil
1 Fresh Lime, Orange, or Lemon

Grilled Fish Tacos (Two Ways!)
8-12 Oz Fresh Caught White Fish Fillet
8-12 Oz Salmon Fillet
1 Tablespoon Olive Oil
2 Tablespoons Penzeys’ Fajita Spice
Hot Sauce
Red Cabbage, Thinly Sliced
Lime Wedges
Sour Cream
Cheeses
Local Fresh Tortillas

Grilled Fruit and Cream
4 Stone Fruits (peaches, Plums, or Apricots)
Heavy Whipping Cream

Video Archive: Virtual Studio-to-Table Class: Moroccan Tagine Night

May 19, 2020 By Morgan

Did you miss our virtual Moroccan Cooking Class? Watch the recording here!

Morgan really starts talking around the 2 minute marker.

We cooked up a Moroccan meal in our Clay Coyote Flameware line. Watch as we make:
— Feta, Charred Scallion and Lemon Dip
— Chicken Tagine with Preserved Lemons, Green Olives, and Thyme
— Moroccan Salad
— Couscous with Raisins and Almonds

Sorry you’re going to have to use your imagination for the tasting part, we haven’t figured out smellavision yet (yet).

Zoom-In! One of A Kind & Shipping Sale

May 19, 2020 By Morgan

One-of-a-kinds, “not-quite-perfects,” and discounted shipping!

How stuff works:
– Log in to Zoom
– We’ll show you any items you might be interested in (Flameware cooking items, Baking dishes, trays, vases, little dipper bowls, mugs, and more)
– Ask questions about the pots
– See a 3D view
– Shop our 35% off “not-quite-perfects”
– First come, First serve
– Private chat us your email and shipping address, we’ll send you a link to complete your order
– Everything will ship out on right away
– Curbside pick up or free drop off delivery in Hutchinson City Limits
– FREE Shipping over $100 (or flat rate $10 shipping for under $100 … not valid for HI, AK, or international orders)

Zoom In Details:
Join Zoom Meeting
https://us02web.zoom.us/j/86453324110

Meeting ID: 864 5332 4110
One tap mobile
+19294362866,,86453324110# US (New York)
+13017158592,,86453324110# US (Germantown)

Free Studio-to-Table Class: Moroccan Tagine Night

May 12, 2020 By Morgan

Friday, May 15th, join us for a Studio-To-Table dinner. It will be on Zoom. Morgan be cooking up a Moroccan meal in our Clay Coyote Flameware line.

Join us for:
— Feta, Charred Scallion and Lemon Dip
— Chicken Tagine with Preserved Lemons, Green Olives, and Thyme
— Moroccan Salad
— Couscous with Raisins and Almonds

Sorry you’re going to have to use your imagination for the tasting part, we haven’t figured out smellavision yet (yet).

The class will begin at 7pm CT, 8pm ET, and 5pm PT. It will be recorded for those of you who can’t attend live.

LINKS:
— Zoom
https://us02web.zoom.us/j/89700007606?pwd=cy91Y3YxVXptZ3c4TXp4Vkt4SjM1UT09
Meeting ID: 897 0000 7606
Password: PotsRock

— Sign up for calendar hold, click here.

— Abridged version … watch Morgan do this LIVE on our local CBS

Tagine Night Ingredient List

Feta, Charred Scallion and Lemon Dip
6 scallions grilled
8oz cream cheese, room temperature
8oz feta
1 teaspoon coarse ground pepper
½ teaspoon cayenne pepper

Marinated Olives
12 oz kalamata olives
2 tablespoons harissa
1 tablespoon herbs de provence
(a blend of rosemary, cracked fennel, thyme, savory, basil, French tarragon,
dill weed, Turkish oregano, lavender, chervil and marjoram)

Chicken Tagine with Preserved Lemons, Green Olives, and Thyme
1 medium onion, finely diced
Fresh cilantro, leaves and stems finely chopped; more chopped leaves for garnish
Fresh flat-leaf parsley, leaves and stems finely chopped
1 teaspoon paprika
½ teaspoon ground ginger
¼ teaspoon turmeric
¼ teaspoon ground cumin
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ teaspoon cayenne
Small pinch saffron, crushed
¼ cup olive oil
3 lb. chicken, cut into 8 pieces
1 preserved lemon, most of the pulp removed; the rind cut into thin strips
1 cup unpitted olives

Couscous
1 ¾ cups liquid (water or broth)
1-1/2 cups couscous
¼ cup raisins
¼ cup thin, toasted almonds
1 teaspoon Penzeys’ Turkish seasoning mix
(a blend of salt, garlic, cumin, Tellicherry black pepper, Turkish oregano,
sweet paprika, sumac, cayenne red pepper and cilantro)

Moroccan Salad
1 Cucumber, diced
2 tomatoes, diced
¼ cup dill chopped
1 tablespoon olive oil