We really enjoy our Brie here at Clay Coyote. You may remember this recipe from our entertaining event last November. After my first bite, a frenzy started. I couldn’t help
Thinking outside the “box” with a cazuela
I think I may have been a cook in a logging camp in a former life. I make a meal, and the leftovers usually last into the next week. I
Morel Mushroom, Garlic Wine, and Chicken Thigh Tagine
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
Lamb Brains, Bisteeya, and Kunafa… Oh My!
Since the focus of this month has primarily been Moroccan cuisine, I thought it was time to taste some of the more exotic and complicated Middle Eastern dishes I have
Paula Wolfert’s Orange, Romaine, and Walnut Salad
We once again celebrated the season with our annual Clay Coyote Christmas party. We always include a “few of our favorite things” each year… Local ingredients, a selection of Paula
Mourad Lahlou’s preserved lemons
Every culture has their own unique contribution to the culinary world. I was interested by this quote from Chef Mourad Lahlou’s new book, and wanted to share it. ” I’m
What is your culinary muse?
What inspires you in the kitchen? I am influenced by a myriad of factors. Seasonal and local ingredients play a huge role in what I cook. My tagine has also
What Makes A Great Cuisine?
Four things are necessary before a nation can develop a great cuisine. Wolfert explains how Moroccan history has led to today’s popular Moroccan cusine.
Moo Joos for me and my beer can chicken baker…
This summer I had the opportunity to take a tour of the Brau Brothers Brewery in Lucan, Minnesota. While sampling their collection of crafted beers, an inspiration for a Christmas
The Travel Mug gives thanks for Paris
What a chateau. Look at the Travel Mug’s view. I know what the Mug is thankful for…If only there wasn’t that illuminated metallic structure *right* there in the middle of
