Austin 5128350937

1
Quesadillas with Woody's Special Guacamole
4 oz. Finely grated Monterey Jack Cheese
4 Large white mushrooms thinly sliced
1/4 cup finely diced red bell pepper
4 scallions, very thinly sliced (green onion)
2 tablespoons finely chopped cilantro
Place 4 tortillas on a work surface and sprinkle
each with 1/2 oz. Cheese, making sure it is
evenly distributed. Place mushrooms, red bell
pepper, scallions and cilantro. Divide remaining
cheese among the four tortillas, covering each
with 1/2 oz. Cheese. Top each with one remaining
tortillas, creating a sandwich. Flatten with the
palm of your hand. Using a large spatula, place
quesadillas on a hot grill. Pressing down with
the spatula, cook until cheese melts and tortilla
browns slightly, about 2 to 3 minutes per side
remove from grill. Cut each quesadilla into
quarters and serve immediately with Woody's
Special Guacamole.
Woody's Special Guacamole - Serves 16
10-12 Avocados,peeled and mashed
4 packs, Guacamole Seasonings (in the Produce
Dept..) 2 Bags Shredded Lettuce (6 oz bags) 2 Bu
nches Spring Onions (Green Onions)
1 Green Bell Pepper (diced) 4 Fresh Limes - Squee
zed Salt and Pepper to taste Combine all and chi
ll!!!
Austin 512-835-0937 La Feria 956-797-9555 San An
tonio 830-980-9595
WWW.PARRISHANDCOMPANY.COM
2

• Ingredients
• 4 Boneless chicken breast
• 1/2 Bottle fat free Catalina or French dressing
• 1 tsp Garlic powder or 2 cloves of garlic,
  crushed
  
• 1/4 Cup Kikkoman soy sauce
• 2 Tabs Japanese red pepper sauce or a few drops
  of Tabasco sauce
  
• Salt and Pepper to taste

• Ingredients
• 2 lb. Large shrimp, cleaned and peeled
• 1 box Angel hair pasta (enough to serve 4)
• 1/2 lb Portebello mushrooms
• 1/4 cup Kikkoman soy sauce

• Preparation and cooking instructions
• Marinate Portebello mushrooms in soy sauce while
  preparing shrimp, approximately 15-30 minutes.
  
• Cook pasta thoroughly and set aside
• Place mushrooms directly on grill and turn every
  30-45 seconds. When mushrooms and pasta are
  almost done, grill shrimp, turning every 30
  seconds. Shrimp will cook fast, keep an eye on
  it.
• Drain Pasta and place on serving plate, cover
  with sliced mushrooms (Julienne style) and whole
  shrimp.
  
• Garnish with sliced sun dried tomatoes, cilantro,
  basil and a splash of olive oil.
  
• Serve with French bread and a dry white wine.

• Preparation and cooking instructions
• Mix soy sauce, salad dressing, garlic, red pepper
  sauce, and pepper. Add chicken breasts and
  marinade 10-48 hours.
  
• Remove breasts and reserve some of the marinade.
  Sprinkle salt and pepper on both sides. Heat
  grill to high for 3 minutes. Cook breasts on both
  sides for 1 to 1 1/2 minutes. Lower heat to
  medium-low and cook for 5-7 minutes turning
  regularly (every 45-60 seconds). Time varies
  depending on thickness of breasts. Using a meat
  thermometer is the best way to determine if the
  chicken is done. Brush chicken with reserved
  marinade while grilling.
• Serve dish with grilled potatoes, garden salad
  and grilled zucchini.

• 2 tbs... Sliced sun dried tomatoes
• 2 tsp. Fresh basil
• 1 tsp cilantro
• 2-3 tsp. Olive oil
• salt and pepper to taste

Grill Potatoes Clean 3-4 medium potatoes, cut in
quarters. Brush lightly with Canola oil and spr
inkle with paprika, salt, pepper and celery salt
. Place directly on grill on medium high and turn
every 1-2 minutes. Grill until desire
consistency, approximately 12 minutes. Place on
top rack to keep warm while you cook.
TIP Grilling different proteins and using various
pastas will add variety to your menu!
3

• Ingredients
• 3-4 LB pork tenderloin
• 14 oz. Can of sliced pineapple (keep the juice)
• 1/4 cup Kikkoman soy sauce
• 2 garlic cloves crushed
• 1 tsp. Seasoning salt (or celery salt)
• Salt and pepper to taste

• Ingredients
• 8 hot dogs (preferably Boars Head brand)
• 2 cans of beer (not light beer!)
• 8 large cloves of garlic (bruised)

• Preparation and cooking instructions
• The key to this recipe is to have a butcher
  prepare the loin for you. A pork roast is made of
  two pieces tied together. Ask the butcher to
  season the inside and place pineapple slices in
  between the two sections before tying up the
  roast. You can do this at home easily.
• Marinade the roast for 12 to 24 hours in soy
  sauce, garlic and pineapple juice. Prepare the
  grill on high heat. Cook on high for
  approximately 15 minutes (or until outside is
  seared and golden). Turn temperature down to
  medium-low and cook for an additional 1 hour and
  20 minutes. It is best to use a meat thermometer
  to verify that the roast is done to your liking.

• Preparation and cooking instructions
• Marinate 24 hours.
• Grill

Serving suggestion Serve with steamed broccoli.
Bon appetite!
4

• Ingredients
• 4 boneless chicken breast
• 1/2 cup goat cheese
• 2 cups fresh clean spinach
• 4 slices thin Black Forest ham
• salt and pepper to taste

• Ingredients
• 1/4 CUP OF EXTRA VIRGIN OLIVE OIL
• 1/3 CUP OF LIME JUICE
• 1/3 CUP OF GRAPEFRUIT JUICE
• 4 LARGE CLOVES OF GARLIC (COARSELY CHOPPED)
• 1/2 TSP OF GROUND CORIANDER
• 1/4 TSP OF CINNAMON
• 1/4 TSP OF ALLSPICE
• 1 HABENERO PEPPER (FINELY CHOPPED)
• 1 LB OF BONELES SKINLESS CHICKEN BERATS CUT
  LENGTHWISE INTO 1/2 STRIPS
  
• 1 RED PEPPER JULIENNED
• 1 GREEN PEPPER JULIENNED
• 1 LARGE ONION JULIENNED
• Salt and Pepper to taste

• Preparation and cooking instructions
• Using a flat meat cleaver, flatten out chicken
  breast to approximately 1/4 inch thick.
  
• Place a slice of ham, approximately 2 tablespoons
  of goat cheese and 2-3 leaves of spinach on each
  chicken breast.
  
• Roll each breast and tie securely with cooking
  cord.
  
• Turn your grill on high for 3-4 minutes.
• Place rolls on grill and sear each side
  (approximately 30 seconds on each side) then turn
  grill on low and cook another 5-8 minutes
  depending on thickness of rolls.
• Turn rolls every 30-40 seconds to ensure even
  cooking
  
• Garnish with pineapple salsa or your favorite
  sauce.
  
• Serve with wild rice and steamed broccoli.

• Preparation and cooking instructions
• Combine first nine ingredients and marinate
  chicken 8-12 hours
  
• Grill chicken strips turning every 1 1/2 minutes
  for a total of nine minutes
  
• Sauté red pepper, green pepper and onion in olive
  oil, salt and pepper on fry griddle until onion
  is opaque.

5
Salt and pepper ribs. Place on grill
and baste liberally with Hildas Sauce
recipe below. Cook at 225-250 for about three
hours. Turn frequently and baste each time.
Pork Suggestion! A pork loin roast takes on a del
iciously unique flavor by punching holes in it
with a paring knife and putting half of a clove
of garlic in the holes before cooking.
Hildas Bar-B-Que Sauce 1 bottle bar-b-que sauce
(any brand) 1/2 cup salad oil 1 tablespoon mince
d garlic 4 tablespoons brown sugar 3 tablespoons
Worcestershire sauce 2 tablespoons soy sauce
Mix all ingredients in container.
Store in refrigerator until ready to use.
1 five pound boneless center cut loin port roa
st. Place roast in aluminum foil pan. Baste ham b
asting mixture over roast. Place on grill and
cook at approximately 250. Baste periodically
with pan drippings and extra basting mixture. It
is best to use a meat thermometer as pork should
only be eaten very well done. Inside temperature
should be 160. If you are using a loin with th
e rib in it, keep the thermometer in the heaviest
part of the roast and away from the bone.
Paprika can be added to the basting mixture if a
red color is desired. Ham basting mixture 1
small can crushed pineapple, undrained
4 tablespoons soy or teriyaki sauce
1 tablespoon minced garlic 1 tablespoon dry Chine
se hot mustard 1 tablespoon vinegar 1 teaspoon s
alt
Charlies Simple to Make Pork Chops
3/4 inch thick pork chops Salt and pepper pork ch
ops and sprinkle with MSG on both sides. Make a
pan of heavy duty aluminum foil and lay pork
chops in the pan and place in smoker or on grill
away from direct heat. Cook at 350 until done.
Place pork chops on serving tray and pour pan
drippings over top. Serve immediately.
TIP - Serve pork with grilled pineapples and
assorted sliced bell peppers and onions.
Serving suggestion Serve with garden salad with
a raspberry Italian dressing. COMBINE 2
tablespoons of raspberry preserves to 1 cup of
Italian dressing and mix well!
TIP Serve pork with grilled pineapples and
assorted sliced bell peppers and onions.
6






Seasoning mixture 1 Teaspoon red pepper (prefera
bly Cayenne) 1 teaspoon black pepper 1/2 teaspoo
n white pepper 1 teaspoon crushed basil leaves 1
teaspoon paprika 1/2 teaspoon salt 4 red fish f
illets (any other firm meated salt water fish can
be used) Mix dry ingredients thoroughly in smal
l bowl. Mixture can be doubled for cooking more
fish. Sprinkle fish liberally with seasoning mi
xture and place on very hot grill, approximately
400, for about five minutes or until fish is
dark brown or black.
2/3 cup Kikkoman Teriyaki Baste Glaze or
Teriyaki Baste Glaze with Honey Pineapple 1
Teaspoon grated fresh lemon peel
6 boneless chicken breast halves
Combine baste glaze and lemon peel brush both
sides of chicken with mixture.
Grill chicken 4 to 5 inches from hot Cowboy Ch
arcoal 12 to 14 minutes, or until chicken is no
longer pink in center. Turn and brush occasiona
lly with remaining baste glaze mixture.
Turn and cook for about five minutes longer.
Try to turn fish only one time . A real sm
oky fire is best for this recipe.
Serve at once on heated dish with lemon wedges.
7
The Big Green Egg
8

• Ingredients
• 3-4 lb catfish nuggets
• 1 Package Cajun style catfish fry (or your
  favorite batter)
  
• 1 bottle vegetable oil or Canola oil
• Salt and pepper to taste

• Ingredients
• 2 lb. Flank steak whole (try to find lean flank
  steak whole, not sliced, marinate for at least 10
  hours)
  
• 1 yellow bell pepper
• 1 large yellow onion
• 1 cup dark beer
• 1/2 lime
• 1/2 bottle of Allegro Marinade (prefer hot
  spicy)
  
• 1 pinch of meat tenderizer

Tips Make your own fry mix with
2 cups bread crumbs 2 tsp. Cajun spices 2 tsp. G
arlic powder
Salt and pepper to taste
Preparation and cooking instructions
Squeeze lime juice into a zip-lock bag or
marinating dish, throw in lime, marinade, beer
and tenderizer. Mix well. Add un-sliced flank
steak. Marinade 48 hours in refrigerator. (We
have found that marinating 48 hours gives the
meat a better and more tender taste.) Remove
steak from marinade, reserving some of the
marinade for later. Slice peppers and onions.
You can cook in a skillet or on your small fry
griddle. Cook meet whole to your liking (rare,
medium or well done). Place vegetables on the
griddle (or skillet) and pour some of the
marinade on. Cook the vegetables until the
marinade caramelizes. Remove meat and slice fa
jitas style then add to the vegetables. Warm
tortillas and serve.
Fajita fixings Tortillas, sour cream, guacamole,
salsa, lettuce, diced tomatoes, non-fat refried
beans, Spanish rice cooked, shredded cheese.
Serving suggestion Serve with French fries and g
arden salad.!
TIP This is a fun dish to serve at parties.
Enjoy!