Friends

Bob's Story

Food Taste's Better With Friends

For these two couples, nothing is better than spending time together and sharing good food. With a park model RV, they have a home away from home with everything they need to create their foodie masterpieces.

Recreate this Meal!

Appetizers

Elotes

  • 4 ears of corn
  • 1/4 cup mayonnaise 
  • 1 lime, quartered
  • Hot sauce (such as Valentina or Tapatio)
  • Chili powder (such as Tajin or ancho chile)
  • Wooden sticks (the kind used for taffy apple, corn dogs, etc)

Instructions: 

Bring a large pot of water to a boil. Shuck the corn, remove the silk and stalk. Add corn to water, cover and cook for 5 minutes, then remove.

When corn is cool enough to touch but still warm, insert wooden stick into core as a handle. 

Brush corn with 1 tablespoon of mayonnaise, sprinkle with 2 tablespoons cheese and squeeze of lime wedge. Add hot sauce and chili powder to taste. 

Repeat with remaining ears of corn and serve.

Elote

Avocado Deviled Eggs

  • 12 large eggs
  • 1/2 ripe avocado, mashed
  • Juice od 1 lime
  • 2 tablespoons of sour cream
  • 1 teaspoon of chopped fresh cilantro
  • Salt
  • Cayenne pepper

Instructions:

Hard boil eggs in a large saucepan for 10 minutes. Remove from water and immediately place in a bowl of ice water. 

Peel the eggs and slice in half, lengthwise and remove the yolks from the whites. Place the yolks, avocado, lime juice, sour cream, chopped cilantro and salt in a food processor and process until smooth. 

Pipe the yolk mixture into the egg whites then sprinkle each egg with cayenne and sea salt. 

Eggs

Smoked Queso Dip

  • 2 lb Velveeta cheese, cubed
  • 2 lb breakfast sausage, cooked and  crumbled
  • 1 (8oz) bag shredded Mexican cheese blend
  • 2 (10oz) cans diced tomatoes and green chiles, undrained
  • 1 cup pickled jalapeño slices
  • 2 Tbsp minced garlic
  • 2 Tbsp minced onion flakes
  • 1/2 cup milk

Instructions:

Place all ingredients in a cast iron skillet. Cook the quest for 30-45 mins until bubbly. 

Queso

 

Main Course

Grilled Shrimp Tacos

  • 2 lb shrimp, deveined & tails removed
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder 
  • 1/2 teaspoon dried oregano 
  • 1 teaspoon cumin
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon salt
  • 24 skewers, bamboo or metal
  • 4 Tbsp olive oil

Instructions:

In a large bowl, season shrimp with paprika, garlic powder, oregano, cumin, red pepper flakes, and salt. Toss gently to combine. 

Using 2 bamboo or metal skewers, poke through the top and bottom of the shrimp and push down to the bottom of the skewer. 

Add 3 more shrimp to the same skewer and repeat until all of the shrimp are used.

Right before you put the shrimp on the grill, brush each skewer with a generous amount of olive oil, to prevent skipping. 

Grill over high heat for 3 minutes, brush the top side with more olive oil, flip, and let cook for an additional 3 minutes. 

Remove from skewers & set aside for taco assembly. 

Shrimp

Grilled Skirt Steak

  • 1 1/2 lbs skirt steak
  • 3/4 cup olive oil, extra virgin, use the good stuff!
  • 2/3 cup fresh parsley, finely chopped
  • 1/3 cup fresh cilantro, finely chopped
  • 1 teaspoon dried oregano
  • 4 cloves garlic minced
  • 2 Tbsp red wine vinegar
  • 2 Tbsp lime juice
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon salt

Instructions:

Heat up your grill while your steak is coming to room temperature. Drizzle some olive oil over the top, rub it all over the steak and sprinkle with salt. 

Grill the steak to the temperature of your liking, using a meat thermometer. While your steak is cooking, mix up the chimichurri sauce. 

Add the chopped parsley and cilantro to a mixing bowl, along with the oregano, salt, garlic, and red pepper flakes. 

Add the olive oil, red wine vinegar and lime juice over the top. Whisk until well combined. Allow to sit at room temperature until your steak is cooked and has rested for 10 minutes. 

Slice up your steak and pour the chimichurri sauce over the top, then serve. Store leftover sauce in an airtight jar for about a week in the fridge. 

steak

 

Dessert

Lemon Blueberry Crisp

Filling:

  • 3 pints blueberries
  • 1/2 c. sugar
  • 1/4 c. all purpose flour
  • 1 teaspoon lemon zest grated
  • 2 Tbsp fresh lemon juice

Topping:

  • 1/2 c. gingersnap cookies crushed
  • 1/2 c. all purpose flour
  • 1/2 c. brown sugar
  • 1/8 teaspoon salt
  • 6 Tbsp butter cold

Instructions:

In a mixing bowl, gently combine ingredients for filling. Place in a 10" cast iron skillet. 

Mix together all ingredients for topping except the butter. Cut in cold butter. Sprinkle over blueberries in skillet.

Place cobbler in the center of grill away from the heat.

Cook until top is brown about 30-45 minutes. 

Remove and serve with cinnamon vanilla ice cream or plain. 

Blueberry Crisp

Friends

PMRV

Alexandra, Christian, Dina, and Thomas

These two couples share their love for RVing and cooking while spending time together. Their park model RV allows them to get away while still having the amenities to create amazing recipes and spend time together. 

Park Model RV icon

Park Model RVs

Spacious living

Spacious living

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Park Model RV
Park Model living area

Living area

Park model RVs living areas could easily pass for the interior of a home or apartment. They often have larger doors, multiple windows and high ceilings to accommodate additional loft spaces.

Park Model lofts the kids will love

Lofts the kids love

The loft area in a park model can be used as storage but is most often utilized as bunkhouse and fort for the kids. It's just enough to give kids the privacy of their own space but allows them to feel connected to the main living area.

Park Model Large Bedroom

Large Bedroom

Bedrooms in park models are completely closed off from the rest of the unit and the high cielings make it feel like a private oasis. Often equipped with a queen size bed, many are large enough to include a king size bed with plenty of closet space, cabinets, and more.

Specialty

Park Model RVs

Park model RVs, used for seasonal camping, are recognizable by their similarity in design to a home. These RVs are built on wheels so that they can be moved easily from campground to campground or around a campsite and they need to be hooked up to site electricity, sewer and water as with any RV.

  • Sleeping capacity for up to 10
  • Full-sized kitchen
  • Large living space & separate bedroom
  • Ample storage space
  • Full-sized bathroom and toilet