Now supplying Bandito’s Burritos, a new burritoria in Mashpee, MA. Rooster’s Rocket Fuel is firing things up for adventurous diners wishing to sample the spicy side of burritos, tacos, and quesadillas. The Bhut Jolokias will really get your attention! Ask for the Rocket Fuel when you order your meal.
Posts Tagged ‘#restaurants’
Rooster’s Rocket Fuel fires up Bandito’s Burritos
Posted in Chili peppers, Hot Sauce and Salsa, tagged #bhut-jolokia, #ghostpepper, #hot-sauce, #restaurants, #RoostersRocketFuel on November 11, 2012 | Leave a Comment »
Fire in the Hole – A Big Success!
Posted in Chili peppers, microfarm, Recipes, tagged #bhut-jolokia, #chili, #hot-pepper, #morugascorpion, #restaurants, #Rooster, #scovilleheatunits, #trinidadscorpion on September 9, 2012 | Leave a Comment »
Chilies, chilies, chilies! Our fair village of Woods Hole was never so hot!
Had a wonderful venue at Quick’s Hole for Fire in the Hole. Folks from far and wide and from young to old came to sample, talk about, enjoy, and be shocked by the power of the chili. Chef Steph Mikolayzk prepared delicious spicy finger food, including a crowd pleasing mango salsa. The Rooster, from Nobska Farms, led the crowd on mini-excursions into chilidom, with fun facts and trivia about the history of chilies, Scoville (the man and the scale), uses for chilies (both culinary and medicinal), and samples of mild, medium, and hot (Moruga Scorpion hot!) chilies.
There were contests for which winners could choose their prize from chili seeds, Ghost Chocolate, or a bag o’ chilies. The grand prize, a Zimbabwe Bird chili plant was given the Chef Mikolayzk for her very popular mango salsa.
The Rooster was inspired to gather more recipes for using chilies and helping people appreciate and enjoy the diversity of this fruit of the earth. A recurring theme of discussion from Chili Heads and newcomers alike was the appreciation for the many different flavors of chilies. Yes, some are hot, but the flavor and versatility of the chili is what draws people’s attention.
All in all, a big success. Thanks to the efforts of Chef Mikolayzk and her entire staff at Quick’s Hole, we all had a delightful afternoon of fun and conviviality.
A celebratory “Chilitini”
Pepper Event at Quick’s Hole – Fire in the Hole
Posted in Chili peppers, Recipes, tagged #bhut-jolokia, #hot-pepper, #morugascorpion, #restaurants, #scovilleheatunits, #trinidadscorpion on August 30, 2012 | Leave a Comment »
An afternoon of fun, food, trivia, and heat! Saturday, September 8 from 4-6pm. If you are a Chili Head, don’t miss this event in the Village of Woods Hole at Quick’s Hole. This’ll be a social event with drink, food, and fun. Some highlights:
- Salsa contest – folks prepare and bring their favorite creation, crowd votes for best salsa … prize for salsa with top votes
- chips, spicy finger food, libations
- pepper trivia, fun facts, contests thoughout
- sample peppers, including the worlds hottest, Trinidad Moruga Scorpion, try it if you dare – 2,000,000 Scoville Heat Units!!
- general pepper talk, recipes, and Q/A
Prizes for contests will be a Zimbabwe Bird pepper plant, a bag of super-hot peppers, and other items.
Come one, come all.
Gluten-free lifestyle
Posted in Gluten free, tagged #baking, #GF, #glutenfree, #restaurants on December 31, 2011 |
Some on the farm are sensitive to wheat and gluten in food, which makes eating a challenge. Good for loosing weight, perhaps, but hard on participating in the age old social activities that revolve around food. Whether it is a quick snack on the run or an elegant dinner out on the town, being gluten-free brings with it the need for constant vigilance.
At the farm we have worked out a pretty good system for creating gluten-free table fare at home and managing gluten-free intake while on the road. Baking gluten-free is one of our specialties on the farm. We have developed sourdough bread for baguettes and rolls, artisan boule, and sandwich bread. Desserts, cookies, pies, muffins, and quick breads are also frequently prepared. Entrées are easier than baking, except for pasta, which we can get gluten-free at local grocery stores or other shops. When done properly, meals prepared gluten-free are equally delicious and satisfying as those prepared gluten-full. All of the recipes posted at Nobska Farms are gluten-free; others will follow.
Eating out is, perhaps, a bit more difficult, especially since you don’t have control of what goes on in the kitchen. At restaurants that don’t advertize being gluten-free, care must be taken to avoid obvious as well as hidden gluten. Salads with meat (hold the croutons), steak, boiled lobster, baked potatoes, and steamed vegetables are reliable. Some restaurants are now offering separate gluten-free menus or specific items marked as gluten-free on their regular menu. Finding these restaurants requires some effort, but once found, they are reliable sources for sharing social outings and events while maintaining a gluten-free diet.
Here are a few of the resources we use on the farm for maintaining a gluten-free diet, both at home and while out:
- Gluten Free Restaurant Guide provided by the Gluten Intolerance Group (GiG)
- Gluten-Free Works, an extensive resource for gluten-free living including recipes, diet, health, and nutrition.
- Bob’s Red Mill offers a wide variety of gluten-free flours for baking; their products are available locally at grocers and also via the Internet from many places.
The most important advise for being gluten-free is to experiment. Reach out for information from others, blend this with what knowledge you already have, and weave together a network and understanding of what works for you. Your well-being depends on it. Take control.
