Each month we like to feature someone in our “Builder Spotlight” blog who plays a significant role within Texas Custom Patios!  This month we are featuring a very hardworking young man that often hears rave reviews when he has completed a project!  Meet German Cardenas …

How long have you been with TCP?  5 years.

How long have you been in the business?  15 years.

What’s your “specialty?” Plumbing and HVAC.

What do you enjoy most about what you do?  Contributing to making installations not only functional, but look great, too!

What’s inspiring in the construction/build world to you?  Automated and ecological houses.

Do you have a favorite project from the past?  These two homes were a challenge for me, therefore they are my favorite!  Always up for obstacles to overcome, because it makes you that much more proud of the completed product.

What trends have you seen in outdoor design in the last few years?  Stone coverings in different types.

What do you see to be popular in the future? Material with less environmental impact.

What’s the one think most clients HAVE to have?  Outdoor Kitchen (grill and side burner are super popular).

What’s the biggest obstacle you face during the design/build process?  Making sure it’s both functional and appealing to the eye.

What do you hear most often from clients when everything is completed?  They LOVE it!

What do you think an outdoor living space does for a home and person?  Adds space to the home where the homeowner can make it their own.

What do you hope to build/design in the future?  Build outdoor living space with the latest technology.

Everything is better outside, right?  With the weather cooling off, it’s the perfect time to take your big weekend breakfasts to the patio!  We’re getting cozy with some french toast kabobs, grilled breakfast tacos and grilled breakfast pizza and sausage gravy, raspberry mimosas and grilled fruit parfaits!

After all, breakfast is the most important meal of the day!

We found and tested these delicious recipes, some of them are from the Food Network … so you know it has to be good!

French Toast Kabobs

Ingredients

Half a 12-inch brioche loaf, end discarded, bread cut into 1-inch cubes (about 48)
8 slices thick-cut bacon
1 1/2 cups well-shaken buttermilk
4 large eggs
4 tablespoons unsalted butter, melted
2 tablespoons sugar
1/2 teaspoon cinnamon
Kosher salt
Cooking spray
Pure maple syrup, warm

2 Grilled bananas (optional)

Directions

Special equipment: eight 12-inch skewers

Thread 6 bread cubes onto each skewer, leaving at least 1/4 inch of space between cubes. Leave the skewers out overnight, uncovered, to dry out.
The next day, prepare an outdoor grill for medium heat. Grill the bacon, flipping as needed to ensure even cooking, until most of the fat has rendered and the bacon is charred in spots on both sides, about 10 minutes. Transfer to a paper-towel-lined plate to absorb any excess fat. (Note: If you have a charcoal grill, cook the bacon in a grill pan. It should not be grilled over charcoal because of the risk of flare-ups.)

Whisk together the buttermilk, eggs, butter, sugar, cinnamon and 1/2 teaspoon salt in a medium bowl until combined; pour into a rimmed baking sheet. Put the skewers of bread in the buttermilk mixture to soak, turning as needed, until the bread has absorbed some of the liquid but is not falling apart, no more than 5 minutes.

Spray a large piece of aluminum foil all over with cooking spray and place it on half the grill. Transfer the skewers to the foil in 1 layer, at least 1/2 inch of space between them. Grill, covered, turning the skewers a few times as needed, until the cubes of bread are golden in most places and no longer wet, 5 to 8 minutes.
Remove the skewers and foil from the grill, and return the bacon to the grill just until warmed through, 1 to 2 minutes.
Serve the grilled French toast kebabs and bacon with grilled bananas and warm maple syrup.

Grilled Breakfast Tacos

Grilled Pizza with Sausage Gravy 

Grilled Peaches and Blueberry Parfait

Raspberry Mimosas