Cross-Border Fajitas

My sister, Brenda, wants me to smuggle Veri Veri Teriyaki Soy-Vay across the border on my upcoming trip from Miami to Ottawa.  Knowing my affection, (or should I say, affliction?) for footwear, she’d hoped I was checking in  a six-pack of luggage and could squeeze a couple of dozen bottles into the lining of my suitcases.

I’ve disappointed her in my decision to only bring a carry-on.

I’m considering a trip to  the drug store to buy a set of those little plastic travel bottles-—fill them with Soy-Vay. How many do you think I could fit in a quart-size Ziplock?

Of course, if I get pulled over, Canadian immigration might wonder why I need 16 viles of dark brown sesame-laced shampoo for a 4 day trip. It might raise an alarm. I might get strip-searched and detained—(Do those officers wear capes?)

I could say it’s perfume or moisturiser, I suppose, but it’s a little sticky for that.

The whole problem could be avoided if someone in Canada would simply start importing the fajita-marinating product.

My sister’s considered quitting her job to run the stuff black-market, so I try to support her habit when I can in order to keep her out of the clink. My brother, Roy wants  US dollar i-Tunes card to support some HBO addiction, and I can help him there, but damn those airlines and the baggage charges!!! Whatever happened to the days of free luggage, free upgrades, free drinks and free food?

I suppose, I wouldn’t be in this predicament if I’d never give her the recipe. But she bugged me—and I caved, but I can’t blame her, I use Soy Vay to make some kick-ass fajitas. The recipe evolved as more of an accident, but now it’s distinctly mine and highly secrettive but in the interest of increasing trade to Canada, I’ll release it.

Recipe:

10-12 cloves of garlic (maybe a small head. I like the garlic with a purple hue as opposed to the super white dried up looking kind)

1 bunch of coriander or cilantro or what ever you want to call it

3/4 bottle of Soy-Vay  (store the rest in small shampoo bottles for future travel)

1/2 cup (or enough to fill up the rest of your 3 cup food processor) of Realemon juice from a bottle unless  you want to make your husband squeeze lemons

1.5 tblsp vegetable oil

2 teaspoons cumin

Method

Peel the garlic cloves and chop them in your little 3-cup food processor. Wash and dry your coriander and remove stems. Stuff that into the processor with the garlic and chop again. Add approximately 3/4 of the bottle of Soy Vay, the vegetable oil and cumin and then add enough lemon juice to fill the food processor . Of course don’t over fill it or you’ll make a mess that your husband will have to clean up.

Marinate your chicken or beef in Zip-lock bags (or a container or whatever floats your boat) with the marinade for 2-3 hours and then grill.

Save some of the sauce to heat and serve on top of the grilled and sliced meat.

In a large pan saute onions, and pepper with a bit of oil and a healthy dash of the sauce. Serve with the sliced meat, a big bowl of homemade guacamole, sour cream, Jalapeño peppers, chopped tomato and grated cheese and obviously the flour tortillas. I like the burrito size because you can stuff more inside. YUM!