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Family Packs Party Platters Family Dinners Family Packs Steak All American Steak Package 20 Individual Meals | Take Home Weight: 9.25 lbs. $137.99 All American Steak Pack 4 - 12 oz. T-Bone Steaks 4 – 8 oz. Rib Eye Steaks 4 – 8 oz. New York Strip Show More Little Beef Pack 108 Individual Meals | Take Home Weight: 14 lbs. $210.99 Lil Beef Pack 4 – 8 oz. New York Strip Steak – Package 4 – 4 oz. Kansas City Steaks – Packaged 1 – 3 lb. Boneless Chuck Roast Show More Half Hind 96 Individual Meals | Take Home Weight: 36.5 lbs. $405.99 HOM Half Hind 4 – 1 lb. Porterhouse Steaks (Packaged 1 4 – 8 oz. New York Strip Steaks (Package 2 – 12 oz. T-Bone Steaks (Packaged 1 per Show More Mini Side Of Beef 122 Individual Meals | Take Home Weight: 50 lbs. $568.99 Mini Beef Side 2 – 2 lb. Boneless Round Steaks (Package 3 – 2 lb. Boneless Sirloin Steaks (Packa 4 – 1 lb. Porterhouse Steaks (Packaged 1 Show More Pork Big Pork Pack 108 Individuals Meals | Take Home Weight: 40 lbs. $215.99 Big Pork Package 2 – 3 lb. Boneless Hams – Packaged indiv 2 – 3 lb. Boneless Pork Shoulder Roasts 4 – 2 lb. Pork Steak (Packaged as 4 pack Show More Mini Pork Pack 51 Individual Meals | Take Home Weight: 19.5 lbs. $111.99 Mini Pork Pack 2.25 lb. Pork Baby Back Rib 1 – 3 lb. Boneless Pork Shoulder Roasts 2 – 2 lb. Pork Steak Show More Chicken Gourmet Chicken Package 36 Individual Meals | Take Home Weight: 17 lbs. $97.99 Gourmet Chicken Pack 4 – 6 oz. Marinated Bacon Wrapped Chicke 3 lb. Boneless Skinless Chicken Breasts 4 – 4 oz. WOL – Breaded Chicken Patties Show More Seasonal Picks Summer Cookout 108 Individual Meals | Take Home Weight: 15 lbs. $148.99 Summer Cookout 4 – 8 oz. New York Strip Steaks (Package 4 – 8 oz. Rib Eye Steaks (Packaged 2 per 4 – 4 oz. Boneless Grill Cut Pork Chops Show More Spring Grill Pack 40 Individual Meals | Take Home Weight: 15 lbs. $135.99 Spring Grill Pack 4 – 4 oz. Kansas City Steaks 4 – 8 oz. New York Strip Steaks (Package 1 – 2 lb. Ground Chuck Patties (8 Pattie Show More Fall Oven Package 46 Individual Meals | Take Home Weight: 16.5 lbs $139.99 Fall Oven Pack 4 – 6 oz. Boneless Stuffed Pork Chops 4 – 5 oz. Chopped Cube Steak 4 – 5 oz. Seasoned Salisbury Steaks Show More Winter Specialty Package 65 Individual Meals | Take Home Weight: 25.75 lbs. $209.99 Winter Specialty Pack 1 – 3 lb. Boneless Rump Roast 1 – 3 lb. Boneless Chuck Roast 1 – 2 lb. Seasoned Meat Loaf Show More Steak Gift Pack 18 Individual Meals $116.99 Summer Steak Pack 2 - 12 oz. T-Bone Steaks 2 - Half Pound Ribeye Steaks 2 - Half Pound New York Strip Steaks Show More Holiday Gift Package $143.99 Holiday Gift Package 1 - 3 lb. Boneless Skinless Chicken Breast (Packaged 3 lb. Pack) 4 - 8 oz. Rib Eye Steaks (Packaged 2 Per Pack) 3 lb. Boneless English Roast (Packaged 1 Per Pack) Show More Specials Buy of the Month 151 Individual Meals | Take Home Weight: 58.10 lbs $327.99 Buy of the Month 8 – 4 oz. Boneless Pork Chops 3 – 3 lb. Center Cut Chuck Roasts 3 – 1 lb. Casing Hot Dogs Show More One Week Meal Deal 37 Individual Meals | Take Home Weight: 11 lbs. $105.99 My New Option 4 – 8 oz. New York Strip Steaks (Package 1 – 2 lb. Ground Chuck Patties (8 Pattie 4 – 4 oz. Boneless Grill Pork Chops Show More Family of 2 Pack 51 Individual Meals | Take Home Weight: 18 lbs. $132.99 Family of 2 Pack 2 – 8 oz. New York Strip Steaks (Package 2 – 12 oz. T-Bone Steaks (Packaged 2 per 2 – 1 lb. Ground Chuck Show More Family of 4 Pack 84 Individual Meals | Take Home Weight: 33.5 lbs. $310.99 Family of 4 Pack 4 – 8 oz. Rib Eye Steaks (Packaged 2 per 4 – 8 oz. New York Strip Steaks (Package 4 – 12 oz. T-Bone Steaks (Packaged 1 per Show More Tailgate Pack 34 Sandwiches | Take Home Weight: 6.38 lbs. $61.99 Tailgate Pack 12 – 2.3 oz. Prime Rib Sliders 2 lb. Casing Hot Dog 4 – Bacon & Cheddar Brats Show More Camper Pack 37 Individual Meals | Take Home Weight: 11 lbs. $105.99 Camper Package 4 – 8 oz. New York Strip Steaks (Package 1 – 2 lb. Ground Chuck Patties (8 Pattie 4 – 4 oz. Boneless Grill Pork Chops Show More Lots for a Little 83 Individual Meals | Take Home Weight: 40 lbs. | WAS $179.99, NOW $169.99 | SAVE $10 | 1/6/25 - 1/12/25 $195.99 Lots for a Little 1 – 2.5 lb. Chicken Nuggets 1 – 5 lb. French Fries 3 – 2 1/2 lb. Chicken Parts (Breasts, Dr Show More House of Meats Variety Pack 44 Individual Meals | Take Home Weight: 15 lbs. $135.99 House of Meats Variety Pack 1 – 3 lb. Boneless Skinless Chicken Brea 4 – 8 oz. Rib Eye Steaks (Packaged 2 per 3 lb. Boneless English Roast (Packaged 1 Show More House of Meats Breakfast Package 16 Individual Meals | Take Home Weight: 4 lbs. $27.99 Breakfast Package 1 – 1 lb. Sliced Bacon 1 – 1 lb. Bulk Sausage 2 – 8 oz. Boneless Ham Steaks Show More Backyard Griller 60 Individual Meals | Take Home Weight: 20.25 lbs. $178.99 Backyard Griller 1 – 2 lb. Ground Chuck Patties (8 Pattie 4 – 8 oz. New York Strip Steak (Packaged 4 – 8 oz. Rib Eye Steaks (Packaged 2 per Show More Gourmet Griller 32 Individual Meals | Take Home Weight: 12.5 lbs. $158.99 Gourmet Griller 4 – 6 oz. Bacon Wrapped Tenderloin Filet 4 – 8 oz. New York Strip Steaks (Package 4 – 4 oz. Boneless Honey BBQ Boneless Po Show More

< Back House of Meats: Grilling Instructions for House of Meats Bacon Wrapped Pork Medallions Prep Time: 5 to 10 minutes Cook Time: 5 to 7 minutes Serves: 1 Level: Beginner About the Recipe House of Meats Marinated Bacon Wrapped Pork Medallions are ready for the grill. We also offer Grill Ready Bacon Wrapped Marinated Chicken Breasts and Beef Tenderloins, ask your House of Meats butcher for suggestions. Ingredients Marinated Bacon Wrapped Pork Medallions Note: All of the products will direct to House of Meats - Maumee location. Please make sure to change the location to your home House of Meats store! Preparation Step 1: Preheat grill to Medium heat. Step 2: Place Marinated Bacon Wrapped Pork Medallions on grill bacon side down. Roll Bacon Wrapped Pork Medallion every 2 to 3 minutes until bacon is crisp on all sides. Be careful with flare ups, DO NOT BURN BACON. Step 3: After bacon is crisp on all sides turn medallion on ends to make grill marks, about 1 minute per side. Step 4: House of Meats Marinated Bacon Wrapped Pork Medallions are done when internal temperature reaches 145 degrees. Remove toothpicks and serve. Previous Next

< Back House of Meats: Marinated Grilled Chicken Fajita Prep Time: 10 minutes Cook Time: 5 minutes Serves: 6 Level: Easy About the Recipe House of Meats Marinated Chicken Fajita is complete and ready to cook. Zero prep work! Ready in minutes. Ingredients 2 lbs House of Meats Complete Marinated Chicken Fajita Boneless Skinless Chicken Breast cut for fajita, with marinated peppers and onions. Ready to go! 2 tbsp Vegetable Oil Flour Tortillas or more traditional Corn Tortillas If desired: Sour Cream or Yogurt, Mexican Rice, Refried Beans, Guacamole, Shredded Lettuce, Diced Tomatoes, Lime Wedges, Cilantro. Note: All of the products will direct to House of Meats - Maumee location. Please make sure to change the location to your home House of Meats store! Preparation Step 1: Heat oil in a large wok or cast-iron or other stick-resistant* over high heat. *Teflon should not be used with high heat. Step 2: Add House of Meats Complete Marinated Chicken & Vegetable Fajita. Step 3: Cook for 1 1/2 minutes without stirring then, tossing with tongs vigorously, for approximately three minutes or until the chicken is cooked through and the vegetables begin to brown. Step 4: Meanwhile, stack tortillas and wrap in a barely damp, clean kitchen towel (or paper towel). Microwave on High for 30 to 45 seconds. Step 5: Divide the cooked House of Meats Complete Marinated Chicken & Vegetable Fajita mixture among the tortillas. One pound will make about 4 Tortillas. Top each with 2 Tbsp. guacamole and 2 Tbsp. yogurt or sour cream. Step 6: Serve with Mexican Rice, Refried Beans, and shredded lettuce and diced tomatoes. Garnish with lime wedges and cilantro if desired. Previous Next

< Back House of Meats: Busy Day Soup Prep Time: 5 minutes Cook Time: 1 hour 25 minutes Serves: 6 Level: Beginner About the Recipe Busy Day Soup is perfect for those busy weeknights. It’s quick to make and requires little effort. Who loves easy recipes? Rich and savory broth, tender pasta, and loads of veggies and beef in each bite. An easy soup recipe your family will love! It's quick to make and takes little effort. Perfect for those busy weeknights. All meat items are available at House of Meats. Ingredients 1 lb House of Meats Choice Black Angus - 90% Lean Ground Chuck 1 Packet of Onion Soup Mix 1 ¾ cups Frozen Mixed Vegetables 5 cups Water 1 28 oz. Can Diced Tomatoes 1 cup Macaroni, uncooked Note: All of the products will direct to House of Meats - Maumee location. Please make sure to change the location to your home House of Meats store! Preparation Step 1: In a large soup pot, brown ground beef. Drain fat. Step 2: Pour in water, onion soup mix and tomatoes with juice. Simmer for 1 hour on medium low. Step 3: Add macaroni and frozen vegetables. Cook 15 minutes longer on medium heat. Serve hot. Step 4: TOPPINGS FOR BUSY DAY SOUP: Sprinkle with fresh parsley or even Italian seasoning for color and flavor. Shred and sprinkle cheese that adds a nice cheesy flavor. Add on some crackers or even crunchy croutons to soak up the savory broth. Splash of hot sauce to elevate the heat factor. Slow Cooker Method: You can also make Busy Day Soup in the slow cooker. Cook the ground beef first on the stove. Add all the ingredients except the pasta to the slow cooker. Cook on low heat for 6 hours. Add in the uncooked pasta when there is only 30 minutes left of cooking time. Previous Next

House of meats Home delivery House of Meats is happy to provide a convenient home delivery option for busy customers who need to save time. Sit back and relax while we take care of delivering your order straight to your door! Receive your groceries in as little as 2 hours! Order Here Payment Info $25.00 Order Minimum Cash and Credit Card Only Checks and EBT Not Accepted Ordering Info Call To Order: 419.382.MEAT (6328) Place Order by 9:30 AM for Same-Day Delivery Delivery Fee Local Delivery: $15.00 Out-Of-Area: Prorated rates are available , determined on a case-by-case basis Delivery Times 10:00 AM to 6:00 PM Delivery dates Normal Business Hours Please check your House of Meats home location

< Back House of Meats: Tomato Basil Mahi Mahi Prep Time: 15 minutes Cook Time: 20 minutes Serves: 4 Level: Beginner to Intermediate About the Recipe This vibrant dish features golden pan-seared Mahi Mahi fillets topped with a savory, slightly tangy tomato basil sauce. Bursting with fresh herbs, garlic, and a hint of sweetness, it's perfect for any night of the week. You can also substitute any mild white fish in place of Mahi Mahi. Ingredients 4 – 6 oz. House of Meats Tilapia Fillets 8 Ritz Crackers, crushed ½ tsp Seasoned Salt ¼ tsp Chili Powder ¼ tsp Adobo seasoning* 2 tbsp Unsalted Butter, cold Adobo Seasoning Substitute * If you don't have Adobo Seasoning, you can substitute a mix of: Garlic powder Onion powder Smoked paprika Cumin Oregano Salt Small amount of cayenne pepper (depending on your desired spice level) To achieve a similar flavor profile! Preparation Step 1: Preheat oven to 425°F. Step 2: Arrange HOUSE OF MEATS Tilapia Fillets on a lined baking sheet. Step 3: In a mixing bowl, combine crushed Ritz Crackers with seasoned salt, chili powder, and adobo seasoning (use clean hands to mix). Step 4: Cut butter into 6 equal pats. Place one pat directly in the center of each Tilapia Fillet. Step 5: Cut the remaining 2 pats of butter into pea-sized pieces and mix by hand into the cracker mixture. Sprinkle crumbs equally over each Tilapia Fillet. Step 6: Bake in the preheated oven for 15–20 minutes, or until fish is cooked through and flakes easily with a fork. Serve hot. Previous Next

< Back House of Meats: Prime Rib Sliders Prep Time: 15 minutes Cook Time: 10 minutes Serves: 4 Level: Beginner About the Recipe Cooking time for a House of Meats Prime Rib Sliders can vary depending on several factors. Here are some general guidelines for cooking our Prime Rib Sliders. Ingredients House of Meats Prime Rib Sliders . There are many to choose form. We suggest 2 per person and more for big eaters. Preparation Step 1: Preheat a gas or charcoal grill to reach medium-high heat, around 375 to 400 degrees F. Clean the grill grates, to prevent sliders from sticking. Step 2: Place the House of Meats Prime Rib Sliders on the hot grill and cook for 3-5 minutes to sear on the bottom. Step 3: Flip and cook for another 3-5 minutes on the other side, until you reach your desired degree of doneness. These are approximate cooking times, and the best way to determine if your burger is cooked to your liking is to use a meat thermometer. The internal temperature of the burger should reach 160°F for ground beef to be considered safe to eat. Rare: 4 to 6 minutes total for rare. Medium Rare: 6 to 7 minutes total for medium-rare. Medium: 6 to 9 minutes total for medium. Well Done: 9+ minutes for well-done. NOT RECOMMENDED! CHEESE: If adding cheese; place your favorite slices on top of the House of Meats Prime Rib Sliders during the last 2 minutes of grilling and close the grill cover so the cheese can melt. RESTING: Remove the sliders from the grill and let the rest for 3 to 5 minutes before serving so the juices can redistribute. TOAST BUNS: Lightly butter and toast on the grill. Only takes about 2 to 3 minutes. Watch closely! ASSEMBLY: Build the sliders with lettuce and tomato on the bottom bun, followed by the slider and other toppings and the top bun. THE RULES: Flip the sliders just once. Never press on the sliders with a spatula while they are grilling. TOPPINGS: Caramelized Onions Sautéed Mushrooms Lettuce Cheese Tomatoes Grilled Peppers Dill Pickles slices Condiments: Mustard, Ketchup, Mayo, and many more! Previous Next

< Back House of Meats: Baked Parmesan Walleye Prep Time: 10 minutes Cook Time: 15 minutes Serves: 2 Level: Beginner About the Recipe This baked parmesan walleye fillet recipe is a delicious and healthy way to enjoy fish. Serve hot with a side of roasted vegetables, or fresh House of Meats french fries! Enjoy! Ingredients 1 lb House of Meats Fresh Walleye Fillets Ask your House of Meats Butcher to remove the skin from the fillet for this recipe. ¼ cup Panko Breadcrumbs ¼ cup Parmesan (finely grated) 1 Large Egg , beaten ¼ tsp Garlic Powder ¼ tsp Onion Powder ¼ tsp Paprika ¼ tsp Salt ¼ tsp Pepper 1 Lemon 1 Bag of HOM French Fries Note: All of the products will direct to House of Meats - Maumee location. Please make sure to change the location to your home House of Meats store! Preparation Step 1: Preheat the oven to 400 degrees. Line a baking tray with foil and spray with non-stick cooking oil or butter. If your fish is frozen, IT MUST BE THAWED COMPLETELY. Step 2: Break an egg onto a shallow bowl and whisk it. Grate Parmesan Cheese into a separate bowl with remaining dry ingredients and stir. Step 3: Ask your HOM Butcher to remove the skin off your walleye fillets, both sides of the fillet are coated with this recipe. Then, pat the fillets with a paper towel on both sides so that they're dry. Step 4: Dip one fillet into the egg to completely coat it with egg. Then, dip it into the bowl with the dry ingredients to coat it with the dry ingredients. Place the coated fillet on the baking sheet. Repeat with other fillets. Then, sprinkle any remaining dry ingredients on top of the fish. Step 5: Bake in oven for 15 minutes. The fish should be white and flakey on the inside and golden brown on the outside when it's done. Remove from oven, top with lemon juice, and enjoy! Step 6: Serve with French Fries or Baked Red Skins and Orange Glazed Green Beans. Previous Next

< Back House of Meats: It's Not "Just" Bacon - A Sampling of 50 Bacon Recipes Prep Time: Depending on Recipe Cook Time: Depending on Recipe Serves: Level: Beginner About the Recipe Make House of Meats bacon the star ingredient in pastas, salads, snacks and more from Food Network Magazine. Source: https://www.foodnetwork.com/recipes/articles/50-things-to-make-with-bacon Ingredients Find ingredients in each Note: All of the products will direct to House of Meats - Maumee location. Please make sure to change the location to your home House of Meats store! Preparation (1) Bacon Guacamole Mash 2 avocados with 1/2 cup each chopped tomato and cilantro, 1/4 cup each chopped onion and crumbled cooked bacon , 1/2 minced jalapeno , some lime juice and salt . (2) Cheesy Bacon Popcorn Drizzle 4 cups hot popcorn with 1 tablespoon bacon drippings. Toss with 3 tablespoons crumbled cooked bacon and 1/4 cup each grated Parmesan and cheddar . (3) Warm Bacon Slaw Cook 6 slices thick-cut bacon in 1 tablespoon olive oil ; drain and crumble. Add 1/2 sliced red onion , 1/4 cup each cider vinegar and water, 2 tablespoons brown sugar and 1/2 teaspoon celery seeds to the drippings. Toss with 6 cups shredded cabbage and the bacon. (8) Bacon Butter Cook 2 slices bacon in a skillet; drain and chop. Blend 1 stick softened butter with the drippings and 2 tablespoons maple syrup. Stir in the chopped bacon. (9) PB&B Sandwich Peanut butter , banana and cooked bacon with white bread. Cook in a buttered skillet. (14) Bacon-Wrapped Scallops Wrap bacon around scallops ; secure with toothpicks. Broil, turning, until crisp, 8 minutes. (15) Bacon-Wrapped Dates Stuff pitted dates with blue cheese and wrap in bacon . Secure with toothpicks. Broil, turning, until crisp, 5 to 6 minutes. (18) BLT Pasta Cook 8 slices bacon ; drain and chop. Cook 1 chopped red onion , 3 sliced garlic cloves, some red pepper flakes and 1 teaspoon salt in 3 tablespoons drippings. Add 5 cups grape tomatoes ; cook 12 minutes. Add 1/3 cup cream; cook 2 minutes. Toss with 12 ounces cooked penne , 4 cups arugula, the bacon, some basil and a splash of pasta water. Top with Parmesan . (21) Bacon Nuts Beat 1 egg white until frothy; toss with 2 cups mixed nuts , 2 teaspoons Cajun seasoning , 2 tablespoons brown sugar and 4 slices crumbled cooked bacon . Bake at 325 degrees F, 10 minutes. (28) Bacon Fried Rice Cook 1/2 cup chopped bacon in a skillet. Add 1/2 cup chopped scallions and 4 cups cooked rice; stir-fry until hot. Add 3 beaten eggs and 1 teaspoon each sesame oil and grated ginger; stir-fry until the eggs are set. (32) Bacon Muffins Make corn muffin mix as the label directs; add 1/4 cup crumbled cooked bacon and 2 tablespoons chopped chives. (33) Bacon-Corn Sauté Cook 1/2 cup chopped bacon in a skillet; pour off half of the fat. Cook 1/2 each chopped red onion and jalapeno in the skillet until tender. Add 3 cups corn; cook 4 minutes. Add chopped cilantro, lime juice and salt to taste. (34) Bacon Brussels Sprouts Cook 6 ounces diced slab bacon in a skillet; drain. Separate 1 pound Brussels sprouts into leaves; stir-fry in the drippings. Add 1 minced garlic clove, 2 tablespoons each teriyaki sauce and water, a pinch each of sugar and red pepper flakes, and the bacon. (35) Warm Bacon Vinaigrette Cook 4 slices chopped bacon in a skillet; drain and crumble. Whisk 3 tablespoons red wine vinegar and 1 tablespoon whole-grain mustard into the drippings; add salt, pepper and the bacon. (36) Spinach-Bacon Salad Make Warm Bacon Vinaigrette (No. 35). Toss with baby spinach, sliced mushrooms and sliced red onion. (43) Bacon Grits Simmer 2 cups each milk and water with 1 teaspoon salt in a saucepan. Stir in 1 cup grits; simmer until tender, about 35 minutes. Stir in 2 tablespoons butter and 1 cup each grated cheddar and crumbled cooked bacon . Top with chopped chives. (44) Bacon Quesadillas Cook 1/2 cup sliced mushrooms and 1/4 cup chopped onion in butter until soft. Add 2 slices chopped Spicy-Sweet Bacon (No. 42). Spread on tortillas with grated cheddar, then fold in half and cook in a skillet. (45) Bacon-Apple Pancakes Mix 1 cup flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 cup buttermilk, 1 egg, 1 grated apple and 1/2 cup crumbled cooked bacon . Cook in a hot buttered skillet. 46. Bacon Banana Bread Stir 1/2 cup crumbled cooked bacon into your favorite banana bread batter before baking. 47. Bacon-Potato Pancake Cook 2 slices bacon ; drain and crumble. Shred 2 peeled russet potatoes; squeeze dry. Mix with 1/4 grated onion, the bacon, and salt and pepper. Cook in the drippings until crisp, 8 minutes per side. (49) Bacon Oatmeal Stir 2 tablespoons each maple syrup and crumbled cooked bacon into 2 cups cooked oatmeal. (50) Bacon Brittle Boil 2 cups sugar and 1 cup water in a saucepan, without stirring, until 340 degrees F, 8 to 10 minutes. Stir in 1 cup peanuts , 5 slices crumbled cooked bacon , 1 tablespoon butter and a pinch each of cayenne and cinnamon . Spread on a greased baking sheet to harden. Previous Next

< Back House of Meats: Blackened Catfish Two Prep Time: 10 minutes Cook Time: 10 minutes Serves: 4 Level: Easy to Moderate About the Recipe This Blackened Catfish is packed with bold, smoky flavors and a crispy, spice-coated crust. The combination of aromatic herbs and peppers creates a deep, rich seasoning that perfectly complements the mild, flaky catfish. Cooked in savory bacon grease, this dish delivers a deliciously indulgent Southern-inspired taste with a crispy, blackened finish. Ingredients 4 House of Meats Catfish Fillets ½ lb. House of Meats Sliced Bacon Olive Oil 1 tsp Allspice 1 tsp Oregano ½ tsp Salt 2 tsp Garlic Powder 2 tsp Thyme 2 tsp White Pepper 2 tsp Black Pepper 2 tsp Cayenne Pepper 2 tsp Lemon Pepper 2 tsp Cumin or Chili Powder 2 tsp Rosemary, crushed 2 tsp Fennel Seed, crushed Preparation Step 1: Fry the bacon in a pan and set it aside for another meal, reserving the bacon grease in the pan. Step 2: In a small bowl, combine all dry seasonings. Step 3: Pat the catfish fillets dry with a paper towel. Step 4: Rub each fillet with olive oil, then coat liberally with the spice mixture. Step 5: Heat the reserved bacon grease in the pan until hot. Step 6: Place the seasoned fillets into the pan and cook until the fish is blackened and crispy on the outside and easily flakes with a fork. Step 7: Serve hot and enjoy! Previous Next

< Back House of Meats: Pan Fried Lake Perch Prep Time: 15 minutes Cook Time: 30 minutes Serves: 4 Level: Beginner About the Recipe Pan-fried lake perch is a delicious and easy-to-make dish that is perfect for a quick weeknight dinner or a special occasion. The secret to this recipe is using fresh lake perch fillets and a few simple ingredients to create a flavorful coating that crisps up beautifully in the pan. Ingredients 2 lbs House of Meats Wild Caught Lake Perch 2 Eggs 1 tbsp Black Pepper , Fresh Ground 1 tbsp Seasoning Mix of your choice: Old Bay , Lawry's , Lemon Pepper , etc. ½ cup Flour 2 tbsp Milk ½ cup Canola Oil Note: All of the products will direct to House of Meats - Maumee location. Please make sure to change the location to your home House of Meats store! Preparation Step 1: Rinse and pat House of Meats Wild Caught Lake Perch Fillets dry with a paper towel. Step 2: Mix flour and seasonings in a shallow plate, a pie plate works well. Season to taste. Step 3: In a second bowl, beat eggs with milk. Step 4: Add oil to a large frying pan, enough so that there is about a 1/2 inch or so in the bottom. Preheat oil over medium heat to 375 degrees. Heat oil until hot but not smoking. Step 5: Bread fish fillets by turning in the flour a couple of times. You could shake the fish with the flour mixture in a bag as well, then dredge through the egg and milk mixture and flour a second time. Step 6: Add fish to hot oil, until pan is full but not crowded. Make sure there is about 1/2 inch of space between the pieces of fish. Step 7: Fry until brown. You'll know because the edges of the fish will start to brown and curl. Turn when ready, it should only take a few minutes but will depend on the size of the filets. Step 8: Remove from pan when lightly browned, DO NOT OVERCOOK. Place the fish on a cooling rack lined with paper towels. Don't put on a plate or your fish will get soggy. You can place this in a warm oven to keep the fish warm while you cook the next batch. Step 9: Serve with French Fries or Baked Red Skins and Orange Glazed Green Beans! Previous Next

< Back House of Meats: Lucy's Seafood Stew Prep Time: Cook Time: 15 to 20 minutes Serves: Level: Beginner About the Recipe This seafood stew is a cozy, flavorful dish filled with a mix of fresh fish and shellfish, cooked in a savory broth with garlic, herbs, and a hint of spice. It’s a comforting meal that’s easy to enjoy with some crusty bread or rice. Perfect for any seafood lover! Ingredients 8 Slices House of Meats Sliced Bacon 1 Yellow Onion, diced 1/2 lb. Large shrimp cut in thirds, raw 1/2 lb. Bay Scallops sautéed 1/2 lb. Crab Meat 2/3 cup Flour 6 cups Seafood stock, hot 4 cups Potatoes, peeled, diced and boiled 2 cups Heavy Cream 2 Tbsp Old Bay Seasoning 1 1/2 teaspoons Coarse Black Pepper 1 cup Gruyere Cheese, grated 1/4 cup Green Onion, diced Chopped parsley (for garnish) Preparation Step 1: Fry the bacon in a large Dutch oven. Step 2: Remove from pan, trimming excess fat, then coarsely chop. Sauté the onions in the bacon drippings over medium high heat until transparent, about 3 minutes. Step 3: Add flour, stirring to prevent lumps; cook for 3-5 minutes, until mixture just begins to turn golden. Step 4: Add seafood stock gradually, whisking to prevent lumps until liquid thickens. Reduce heat to simmer and add potatoes, seafood, old bay and black pepper. Step 5: Simmer for 10 minutes; DO NOT allow to boil. Step 6: Add cream, mix thoroughly, then ad grated cheese and green onions, heat until cheese melts smoothly. Garnish each serving as desired with chopped bacon, grated cheese and chopped parsley. Previous Next