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Here is what the home page of www.gorillatheater.com looks like. I made it look that way. Overall . . . I think that it looks pretty darn nice.

Howdy everybody!

I’m totally back from the beach – and with the best news ever . . . kind of . . . totally . . .

(Evidently our Marketing Director) Socks got stickers made . . . and they arrived – here – at headquarters – in a box no less – and they are awesome.

They look like that picture up there – and are perfect little 3″ circles. If you want a bunch (or even one) to give to your pals – then send me an e-mail with your address (definitely an email – and not a comment – I don’t want your addresses in the comments – because then other people can get your addresses – besides Socks & I) – and we will mail you some serious sticker action.

Click here to email me.

Hooray for stickers!

See that guy on the left there? His name is “Fire-Roasted Red Peppers & Tomato.” The kid on the right – the anti-southpaw – coming at your taste buds straight-rough-rugged-and raw . . . yeah – his name is pretty simple – it is “Mister Tomatillo!”

Today – is salsa day.
[Before I forget – again – these recipes seem to hinge pretty heavily on grilling the ingredients . . . but what – oh what are you to do if you don’t happen to have a grill?! Throw it all in your oven’s broiler – yum!]

Fire-Roasted Red Peppers & Tomato (Now with Roasted Corn!)

This is the stuff that you will be needing (in no particular order):

  • Red Pepper (1)
  • Orange Pepper (1)
  • Green Pepper (1)
  • Poblano Pepper (1)
  • Jalapeño Peppers (2)
  • Chipotle Peppers (in Adobo Sauce) (2 of the peppers – but watch out – this stuff is serious)
  • tomatoes (4)
  • Ears of Corn (3)
  • onion (red) (1/2 cup or so)
  • garlic (fresh minced) (4 cloves)
  • cilantro (yes)
  • olive oil (enough)
  • lime (of course)
  • salt (not too much)
  • pepper (is there ever enough?!)

Alright. Here is the drill – as I run it.

  1. Cut everything into manageable strips and toss them into some olive oil.
  2. While you are cutting everything – husk, de-silk and boil the ears of corn (for about 15 minutes – or so).
  3. Seed and scoop the tomatoes – you aren’t going to need all of that junk where we are going.
  4. Lovingly place everything – seriously – everything on a hot hot hot grill – over hot hot heat. Bring some tongs and a spatula – because those tomatoes hate to sit on a fiery grill – they would swear to you that they weren’t raised to be in such atrociously searing conditions.
  5. Keep an eye on stuff – and revel in it getting charred – but no too charred – we aren’t making briquette salsa.
  6. Take everything off of the grill – and while you are gathering your olive oil, salt, pepper, cilantro and lime – let all of that junk cool down for a bit.
  7. Scrape the corn off of the ears [look at this great tool made just for this job].
  8. Dump it all into a Cuisinart and pulse pulse pulse until properly mixed – stopping every so often to taste for perfectness.

Mister Tomatillo!

This is the stuff that you will be needing (in no particular order):

  • Tomatillos (10)
  • Poblano Pepper (1)
  • Jalapeño Peppers (2)
  • Chipotle Peppers (in Adobo Sauce) (just a smidge – for the heat that hits the back of your throat)
  • onion (red) (3/4 cup or so)
  • garlic (fresh minced) (4 cloves)
  • cilantro
  • olive oil (enough to get stuff moving)
  • lemon
  • lime
  • salt
  • pepper

Alright. Here is the drill – as I run it.

  1. Cut everything into manageable strips and toss them into some olive oil – including the tomatillos.
  2. Lovingly place everything – seriously – everything on a hot hot hot grill – over hot hot heat. (hooray for roasted vegetables!)
  3. Keep an eye on stuff – and revel in it getting charred – but no too charred – we aren’t making briquette salsa.
  4. Gingerly get everything off of the grill – bring some tongs and a spatula – because those tomatillos are going to do their best to slip down into the fiery pit of the grill . . . and while you are gathering your olive oil, salt, pepper, cilantro, lemon and lime – let everything max and relax before they meet your pal – the Cuisinart.
  5. Dump it all into a Cuisinart and pulse pulse pulse until properly mixed – stopping every so often to taste for perfectness.

So – there you have it – 2 (two) pretty darn good (and distinctive from each other) salsas to make and eat – and eat – and eat. Both recipes make about as much as you can see in the photo (maybe 2 1/2 – 3 cups or so) – and should be eaten.

Oh my jones! It seems like Doodle Poodle is itching to sing a little song to you. So put on your dancing shoes and try to keep up.

Because a Doodle Poodle party ain’t – uhm – like no party – because a Doodle Poodle party . . . Well – I guess that it just goes with out saying (although I do feel the need to clarify the whole situation – here – by typing it out) – just keeps on going and going and going for quite some time.

Huzzah!