Bison Fajitas with Slumlord.

TJ, Tasha and I have been getting together to pig out and write songs on a weekly basis for over a year now, and I've decided it's time to document this strange yet beautiful process. Expect recipes, photos and tales of glory from my kitchen here in Halifax on a weekly basis from this point on- provided we aren't too beat from last night's show to cook. It's always been quick, painless, tasty, cheap and easy as hell- the perfect meal for fuelling rockn' roll and soothing a booze-soaked liver.

Our Sunday feast this week included delicious home-made salsa and guacamole from Tasha Gobeil. When she heard we were going south of the border, she suggested red meat for the fajitas and popped on by with corn chips in hand.

• Tasha's Salsa

5 Roma tomatoes
1 Onion
1 tsp Lemon juice
1/4 cup cilantro
1/2 Red pepper
1/2 Yellow pepper
1/2 Green pepper
A heaping Tbsp chopped garlic
4 drops Worcestershire
Squeeze lime juice
S&P to taste

Blend all in a food processor to your desired texture and you're good to go. No processor? Dice all veggies and slam them into a big bowl with your remaining ingredients. Makes about a 1/2 litre.

• Unholy Guacamole

5 nice ripe avocados
tbsp lime juice
Another heaping tbsp chopped garlic
1/4 cup chopped red pepper
S&P to taste

Blend in a processor or use a potato masher to whip the shit out of it. Makes a 1/2 litre of goodness!

The mere mention of red meat got me thinking about a little freezer I'd heard tale of at the newly-renovated Sobey's in my neighbourhood. I investigated and found whole rabbit, elk and, to my delight, bison! (Thanks Mom, for driving me home with a back-breaking load of groceries) About 2 hours before jam I mixed up a spice rub, as I wanted the bison to sit for a while in the spices before hitting the grill. You can rub any kind of meat with this- ANY kind at all.

• Meat Rub (for about 10oz of bison)

   One Tablespoon each: Chilli Powder, Cumin and Oil (olive or canola)

   One Teaspoon each: Sriracha Rooster Sauce, paprika, coriander, lime zest,  pepper, salt

   Add more Sriracha for more spice. Stir to combine and then rub gently onto the bison. Refrigerate until needed.

After Tasha and I had thoroughly rubbed the meat, we set to work slicing toppings for our fajita wraps. You can really use anything, but we went with avocado slices, tomatoes, onions, sour cream, extra-old cheddar, fresh coriander, green peppers, butter leaf lettuce and more of Tasha'a salsa. BEHOLD:

TJ arrived home and we put everything in the fridge temporarily- there was guacamole to consume for the time being and the last thing we wanted to do was practice on a stomach full of spicy meats and assorted vegetables. After an hour and a half of pissing off our passive-aggressive neighbours and working hard on a new song- our very own Slumlord Theme- we were ravenous and out for bison blood.

TJ stepped up to our rusty, trusty patio grill and cooked our bison to perfection. We then let it rest for a bit while we pulled our fixins' back out of the fridge and set up buffet style on the kitchen counter.

 After resting the meat for about 8 minutes we thinly sliced and re-seasoned it with salt, pepper and lots of fresh lime juice. 10 ounces of protein doesn't sound like a lot for three hungry and half-cut swamp rockers but, combined with all those toppings, it was plenty. We each had two massive fajitas with plenty of veggies and a little bison left over. I should've bought bigger tortillas. 

Bueno. TJ assures me that soon, we will all learn how to make his world-famous & bone-dripping BBQ pork ribs! Tune in next time- it's your turn to do the dishes.

-Sev