From my RV kitchen
Vibrant, diverse, full of culture and fabulous food, San Antonio, TX is a must see for every RVer. Whether you visit during one of their many events and festivals - from the Fiesta in April to the sparkling Ford Fiesta de las Luminarias over the winter holidays you will not be disappointed! The city has a comfortable feel to it and is easy to get around. Go to town and you'll be able to park once and walk to plenty of great places. Of course, there's the Riverwalk - click here to see the week they close down the river and find more info on the Alamo here.
We tend to enjoy the "off-the-beaten-track" spots and that's just what the San Antonio MIssion Trail is. By the way, the Mission Trail was taken over by the National Park Service and they've done some amazing restoration - my favorites are the frescos at Mission Concepcion. Each Mission also has a really cool miniature bronze sculpture of the church and grounds...don't miss them.
Surprise, farmer markets are another passion of our...don't miss the Pearl Farmer Market on Saturdays. See what's fresh and what's happening at the market here.
Teri and Mark at Hidden Valley RV Park turned me on to the Toilet Seat Museum...read their blog about it here.
There's so much more to do in San Antonio I could go on and on but there's grilling on the agenda. Visit the San Antonio Visitor's Center here and start planning your trip! We'll take care of dinner :>
3 - 4 cloves of garlic - roughly chopped
1/2 c fresh squeezed lime juice (appx 4 medium limes)
scant 1/3 c (6 T) olive oil
1 t salt
1/2 t fresh ground black pepper
4 T fresh cilantro - chopped
1 large boneless/skinless chicken breast OR 1/2 pound flank steak OR 4 large portabella mushroom caps
3 bell peppers - red, yellow, orange - seeded and cut into wide strips
2 - 4 jalapeno peppers - seeded and quartered
1 large sweet onion
1 small can of chipotles in adobo
The trick to this dish is to coordinate the cooking times of the meat, peppers, onions, and tortillas to come together at the same time.
Combine garlic, lime juice, olive oil, salt and pepper to make a marinade. Place meat/mushrooms in ziploc bag and pour 1/4 c of the marinade over the meat/mushrooms.
Add cilantro to the marinade mix. Place peppers in a separate ziploc bag and add 1/4 c marinade over the peppers.
Allow the remaining marinade to steep and reserve it for drizzling over fajitas.
Allow both bags to marinate in the fridge for one hour.
Cut the onion into 1/4-inch thick slices and 'baste' with the adobo sauce from the chipotles.
Pre-heat grill on high. Add peppers in a pile on one side of grill. Place meat on grill - see suggested cooking times below.
Cook chicken 4 minutes then turn and cook 4 more minutes. Cook steak 7 minutes then turn and cook 7 more. Cook portabellas 3 minutes then turn and cook 3 more. When meat/mushrooms is done remove from grill and cover - allowing to sit half the cooking time to finish cooking and redistribute juices.
During the cooking process shuffle and mix the peppers - they should get soft, charred, and fragrant.
With four minutes to go, add the onions to the grill. Turn after two minutes - they should get soft and fragrant.
In the last two minutes add flour tortillas to a 'cool' spot on the grill and rotate once or twice. The goal is to 'steam' them - not crisp them.
Remove the peppers, onions, and tortillas and prepare to build your fajitas.
On the warm tortilla add thinly sliced meat or mushroom, peppers, onions, reserved marinade, guacamole, pico de gallo (recipe links in Additional Tips), and sour cream if desired.
What a treat!! Enjoy with a cold glass of Iced Tea, Mexican beer such as Corona or Dos Equis, or a frosty margarita. Ole!!
Avoid marinating longer than 1 hour. Lime juice reacts with meat and 'cooks' it. You'll see this in an upcoming RV Cooking Show when we make shrimp ceviche.
I don't use green peppers so that the jalapenos stand out as the spicy, spicy. Diners looking to avoid anything too spicy can simply bypass the "green" jalapeno peppers.
Make my simple and delicious guacamole - find the recipe in the Tucson's Greatest Gucamole RV Cooking Show episode. (This was our very first RV Cooking Show...please be gentle).
Find the terrific pico de gallo recipe in the Riverside and a Trio of Salsas RV Cooking Show episode.
Many thanks to Teri and Mark - owners of Hidden Valley RV Park - "a little piece of country in San Antonio". They and their park are pretty wonderful!
Check out their blog: http://www.hiddenvalleyrv.blogspot.com and their Hidden Valley RV Park website: http://www.hiddenvalleyrv.net. If you stop by, tell 'em your friends at the RV Cooking Show sent you...they'll do you right!
Direct from my RV kitchen - part cooking class on wheels, part RV travel guide - these RV videos cook! Discover more RV destinations and camping recipes on the RV Cooking Show website.
Have a fabulous RV recipe or a special place you love to camp? Let’s connect…drop me a line at evanne(at)RVCookingShow.com, pull up a chair at our virtual campfire – the RV Cooking Show blog, follow us on Twitter.com/RVCookingShow or be a RV Cooking Show Facebook fan.
And let’s face it, everyone loves free camping tips and recipes. Send this to a friend – they’ll thank you!