Essies South American style sauce

How Do You Use Essies?

Essies with Fowl:

Grill or bake on Chicken, Turkey, Pheasant, Game Hens, or any type of

fowl. Mix Essie’s with butter or margarine and liberally brush on

throughout cooking.

Essies with Seafood:

Bake or grill seafood. Mix Essie’s Sauce, Garlic, celery, Butter, and onion,

marinade, then bake or grill.

Essies on Beef:

Fire up the grill. Marinade both sides of a ribeye, new york, beef brisket,

hamburger, or any cut of beef, add cracked lampong Pepper or spicy

ground peppercorns, grill over medium hot coals to desired doneness

(about 125°F on an instant reading thermometer for rare; 165°F for well –

done), turning as needed. During the last few minutes of grilling, brush

with additional sauce on both sides to glaze the sauce on the cut of meat.

Essies on Pork:

Great on Porkchops, Porkloin Roasts, any type of pork products.

Marinade Pork Loin Roast with Garlic overnight in refridgerator. Heat

Convection oven to 490°F, rub olive oil on roast add a glaze of marinade,

cook on 490° for 20 minutes to seal in moisture of meat, turn oven to low

300°F cook until done. Leaves your roast very tender and juicy with a

wonderful flavor.

Fantastic in stir-fries, on tofu, meat loaf, hot dishes, soups, spaghetti

sauce, stews, beans, chili, or rice. Add to all of your favorite dishes to

add a unique and special flavor.

“ESSIE’S SOUTH AMERICAN SAUCE IS THE BEST PREPARED

SAUCE I’VE EVER TASTED.”

Sylvia Bashline, Food Editor, Field and Stream Magazine.

kids Love it.. very flavorful, not spicy hot!

SHELF LIFE: ESSIE’S DOES NOT SPOIL. Does not need refrigeration

(even after opening).

Ingredients:soy sauce (Gluten free), distilled vinegar, tomato

paste, water, and spices.

Tip - Do not marinade marbled cuts of meat for too long, Essie’s

easily absorbs into more tender cuts.

Contact: Nancy or Tim Langford @ essies@essiessauce.com -

phone 425-891-4497 office/fax 206-340-2622