We all know that the 4th of July weekend usually means gathering with family and friends, barbecues and fireworks. It’s a wonderful time to get together and enjoy some great food and wonderful company.

It’s also one of the best times to show our pride in our Country and extend our thanks for all of those who keep it safe. As we enjoy the long holiday, we will be keeping in mind all of those who have served our Country in order to secure the freedom we are celebrating. To our troops serving at home and abroad, as well as their families who sacrifice so much – THANK YOU!!!

In the spirit of the holiday we’d like to share this fun and easy recipe with you. It’s a great way to show your pride in the red, white and blue while enjoying something delicious! And don’t forget to check out this link for fireworks safety if you’ll be putting on your own show this weekend -

Fireworks Safety

Summer Berry Trifle

Serving this traditional English dessert in a glass pedestal bowl shows off its impressive layers of ladyfingers, pudding, and colorful fruits. If you don’t have one, a regular glass bowl will also do the trick.

Ingredients

• 1 package (3.4-ounce) instant vanilla pudding
• 4 cups fresh berries (strawberries, blueberries, raspberries, or blackberries), washed and hulled, plus extra for garnish
• 1/4 cup plus 2 tablespoons sugar
• 2 teaspoons fresh lemon juice
• 1 cup whipping cream
• 1 teaspoon vanilla extract
• 24 to 36 ladyfingers

Instructions

1. To make the fillings, prepare the pudding according to the package directions and chill it.
2. Slice the strawberries, if you’re using them, then toss all of the berries with the lemon juice and the 1/4 cup of sugar. Set aside for 30 minutes to allow the berries to release their juices.
3. In a medium mixing bowl, whip the cream, vanilla extract, and remaining 2 tablespoons of sugar until soft peaks form. Set aside.
4. To make the layers, set a layer of ladyfingers, around 7 or 8, on the bottom of a large, clear serving bowl (ours was 4 quarts). Top with the berries with half of the pudding.
5. Add another layer of ladyfingers, another third of the berries and juice, and the rest of the pudding. Add a final layer of ladyfingers and berries. Top with the whipped cream and a berry garnish.
6. Refrigerate until you’re ready to serve. Serves 8 to 10.

If you’re looking for a way to keep temperatures and cooling costs down in your home this summer – take it outside. Outdoor grilling will keep you from having to heat up the house by cooking in the kitchen and the need to offset that extra heat by turning down the thermostat. A simple charcoal grill is all that’s required but for those that prefer a complete outdoor kitchen there are many options. From stone and brick layouts to various countertop surfaces and a huge selection of grills and cooktops, you can have a gourmet kitchen right in your backyard. If you’d like more information on how to plan and create your Outdoor Kitchen please give us a call at 714-558-1094.

To get your outdoor cooking started, we’ve included the recipes below to create a meal that’s sure to please the entire family!

Grilled Skirt Steak with Chimichurri Sauce
(recipe courtesy of California Olive Ranch)

Ingredients:

• 1 (packed) cup fresh cilantro
• ¼ (packed) cup fresh oregano
• 1 (packed) cup fresh flat-leaf parsley
• 4 cloves garlic, peeled
• 1 tsp crushed red pepper flakes, or to taste
• 1½ tsp kosher salt, or to taste
• ½ tsp freshly ground black pepper, or to taste
• ¼ cup red wine vinegar, or to taste
• 2 Tbs freshly squeezed lemon juice
• ¾ cup California Olive Ranch EVOO
• 1 (1¼-pound) skirt steak

Directions:

For the Chimichurri Sauce:

1. In a blender, combine the herbs, garlic, pepper flakes, salt, pepper, vinegar, lemon juice and California Olive Ranch EVOO.
2. Process to make a thick, textured puréed sauce.
3. Taste, and adjust the seasoning as needed with salt, pepper, pepper flakes and vinegar.

For the Skirt Steak:

1. Combine the skirt steak and 1/3 cup of the Chimichurri in a plastic zip-top bag; remove as much air as possible. Place in the refrigerator and marinate for at least 2 hours and up to overnight. Reserve the remaining Chimichurri to use as a sauce.
2. Remove the steak from the marinade, and discard. Shake off the excess, then pat dry with paper towel; allow to come to room temperature for 30 minutes.
3. Preheat the grill to medium-high. Clean and oil the grates to prevent sticking. Grill until the meat is seared and crusty on the outside and medium-rare on the inside (internal temperature 130° to 135°F), about 3 to 4 minutes per side. For medium, cook to 140° to 145°F.
4. Allow the steak to rest for at least 5 minutes, then slice across the grain on the diagonal into thin slices. Serve with Chimichurri Sauce.

Grilled Avacados

Ingredients:

• 8 ripe avocados, peeled, pitted, and halved
• 1/4 cup extra-virgin olive oil, plus more for grilling
• 2 lemons, juiced
• S & P, to taste

Directions:

• Preheat the grill
• Place peeled and pitted avocado halves in a bowl. Drizzle with olive oil and lemon juice and sprinkle with salt & pepper
• Place avocados on the grill, cut side down. Grill for 1 full minute on each side.  That’s it!

Grilled Cheese Bread:

Ingredients: