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< Back House of Meats: Corn Flake Lake Perch Fillets Prep Time: 15 minutes Cook Time: 15 minutes Serves: 4 to 6 Level: Beginner About the Recipe Enjoy this deliciously crispy and golden Lake Perch recipe, coated in a seasoned cornflake crust and fried to perfection. Perfect for a comforting dinner or a fish fry night, this dish pairs beautifully with tartar sauce and a side of fries. Ingredients 2 lb. House of Meats Lake Perch Fillets or similar fish 7 Cups Cornflakes crushed as finely as possible 4 Eggs with dash of Milk for egg wash 1 Cup Flour ½ tsp Cayenne Pepper to add to crushed Cornflakes, if desired. Preparation Step 1: Heat oil (1/2 inch deep) to 350° or frying temperature. Dip House of Meats Lake Perch Step 2: Fillets in egg and milk wash and let excess drain. Dredge through flour and back into egg wash. Step 3: Roll coated fillet in crushed Cornflakes and carefully place in hot oil. Step 4: Turn fish once or twice until easily pierced with a fork. Step 5: Drain on plate lined with paper towels. Step 6: Serve with Tartar Sauce and French Fries. Previous Next

< Back House of Meats: Pork Country Style Ribs with Kraut Prep Time: Cook Time: Serves: Level: Beginner About the Recipe House of Meats Pork Country Style Ribs are meaty ribs cut from the shoulder. The meat to bone ratio favors heavily on the side of meat, so they are a good value. The best preparation is low and slow cooking. Pork Country Style Ribs are available from HOM bone in or boneless. The meat is tender, flavorful, and falls off the bone when cooked properly. This recipe the ribs are seasoned, seared, and then slow baked with sauerkraut and apples until they are fork tender for a delicious Comfort Food dinner for not only on New Year's Day, but any day of the year. Ingredients 3 to 4 pounds - House of Meats Bone In or Boneless Pork Country Style Ribs . 1 1/2 tsp. - Kosher Salt. 1 tsp. - Black Pepper. 1 tsp. - Garlic Powder. 1 tsp. - Smoked Paprika. 2 tbsp. - Vegetable Oil for browning. 1 medium - Sweet Onion, Chopped. 2 medium - Sweet Apples, peeled, cored, and chopped. Honeycrisp or EverCrisp apples are excellent choices. 32 oz jar - Sauerkraut with caraway seeds (optional), drained. 3/4 cup - Apple Cider 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 oven to 325 degrees F. Step 2: Remove ribs from packaging and blot dry with paper towels to remove excess moisture. Step 3: In a small bowl, combine salt, pepper, garlic, and smoked paprika. Liberally season ribs with combined spics. Step 4: Heat oil in a large skillet over med high heat, until oil begins to shimmer. Add seasoned ribs and brown on all sides. Remove ribs as they are done and lay in a single layer in a roasting pan or Dutch Oven. Step 5: Top ribs with sauerkraut and spread evenly over the ribs. Top sauerkraut with onions and then apples, also spreading evenly. Step 6: Pour cider over the top. Cover and bake in oven, 1 1/2 to 2 hours, or until the ribs are fork tender. Step 7: Serve with Mashed Potatoes and Apple Sauce. ENJOY! Previous Next

< Back House of Meats: Barbecue Beef Brisket - Crockpot Method Prep Time: 10 minutes Cook Time: Dependent Serves: 6 Level: Easy About the Recipe An easy and quick version of Texas Barbecue Beef Brisket. All the preparation is done in a crockpot! The brisket is marinated and refrigerated for several hours, or overnight in the liner of the Crockpot. It will cook on either auto, high or low settings and needs no watching. Great to fix in the morning and serve that evening! Ingredients 5.50 lbs B eef Brisket 1 ¾ cups barbecue sauce, 18 oz. Bottle 2 tsp Brown Sugar 1 tsp Garlic Powder 2 tsp coarse black pepper ½ tsp onion powder ½ tsp dry mustard 2 tsp Worcestershire sauce ¼ tsp liquid smoke Preparation Step 1: Combine all ingredients except brisket in the removable liner of the crockpot. Add brisket and turn to coat well with sauce. Step 2: Marinate brisket in liner with lid for 3-4 hours or overnight in the refrigerator and place the liner in base, cover, and cook on Auto for 8 hours, Low for 9-11 hours, or High for 5-6 hours. Step 3: Remove brisket from crockpot when fork-tender and let rest for 10 minutes before slicing. Serve and enjoy! Tips Marinate the brisket for 3 to 4 hours and sometimes overnight (the best) right in the liner of the Crockpot and just put the liner back in the pot. Turn it on either a high or low setting, depending on how much time is allotted before serving. This is a delicious version of Texas Barbecue Beef. Previous Next

< Back House of Meats: Whole Chicken Legs - On the Bar-B-Que Prep Time: 30 to 60 minutes Cook Time: 30 minutes Serves: 1 Level: Beginner About the Recipe Whole Chicken Legs or Leg Quarters are the Drumstick and Thigh attached, bone-in and skin-on. There is nothing better than diving into a juicy, sticky, “finger lick’in” perfectly grilled House of Meats Whole Chicken Leg rubbed with your favorite rub and basted with bar-b-que sauce with a side of potato salad and corn on the cob! Ingredients House of Meats Whole Chicken Legs Your HOM butcher will gladly separate the Drum and Thigh if you desire, (in some cases there may be an additional cost). Seasoning Please request House of Meats for ready-to-go seasoned rub options, it is an easier option for on-the-go! Barbeque Sauce Stubbs Original Bar-B-Q Sauce Gertie's BBQ Sauce Mississippi Barbecue Sauce Sweet Baby Ray's Barbecue Sauce Oil , any natural oil Paper Towels 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: Start by patting the chicken skin dry, the dryer the crispier. Step 2: Season chicken thoroughly. Massage the rub in with your fingers. Place on a tray or rack and let sit for 30 to 60 minutes for the rub to work and for the skin to continue to dry. Step 3: Preheat your grill to 400 degrees. Step 4: Remove chicken from refrigerator and drizzle a few teaspoons of oil over the pieces and recoat with your rub. Step 5: Place the Chicken Leg Quarters on the grill skin side down, cook with the lid closed for 3 to 4 minutes, turn and cook for an additional 3 to 4 minutes. Step 6: Reduce heat to 300 degrees and cook skin side up for 10 to 15 minutes. Step 7: Baste with your favorite Bar-B-Que Sauce, close lid and cook an additional 3 to 5 minutes. Turn and baste other side, and continue to cook for an additional few minutes until the sauce has caramelized. Total cooking time should be about 30 minutes. Step 8: Confirm internal temperature. The internal temperature with an instant read thermometer, should read 165 to 175 degrees. You have achieved perfection. Serve with HOM Potato Salad, Cole Slaw, Macaroni Salad and Corn on the Cob Previous Next

< Back House of Meats: Tomahawk Steak Prep Time: 1 hour (to bring steaks to room temperature) Cook Time: 35 - 40 minutes Serves: 2 to 3 (Per Tomahawk Steak) Level: Intermediate About the Recipe To cook a tomahawk steak, start by preparing the steak with a dry brine and generous seasoning. Then, you can cook it using a reverse sear method, starting at a lower temperature to cook through and then searing at high heat for a crust. Alternatively, you can sear it quickly on the grill or in a pan before finishing it in a preheated oven. Rest the steak for a few minutes before serving to allow juices to redistribute, resulting in a more tender and flavorful steak. Ingredients House of Meats Tomahawk Steaks Preparation Instructions: Heat an outdoor grill to highest heat possible. Season tomahawk steaks generously with salt and pepper. Use approximately 1 teaspoon of salt and pepper per pound of steak. Be sure to get the top, bottom, and all the sides. Use a generous amount of salt as this is a thick steak. Sear the steak for 3 to 4 minutes on each side, letting the flames lick up the sides. You'll know the steak is ready to flip when it releases easily from the grill. Choose grill or oven method. DO NOT OVERCOOK! Grill: Move the steak to the indirect heat side of the grill and grill at 350 degrees until the steak reaches an internal temperature of 130°F. This will take about 30 minutes. Be sure to use a meat thermometer for 100% accuracy. Oven: Transfer the steak to a baking sheet. Bake in the preheated 375°F oven until the steak reaches an internal temperature of 130°F. This will take about 30 minutes. Be sure to use a meat thermometer for 100% accuracy. Let the tomahawk steak rest 5 to 10 minutes before serving. Spoon 1 to 2 tablespoons of compound butter onto the steak. Slice and serve. Compound Butter Instructions: In a bowl, combine: 8 tbsp room temperature salted butter 2 tsp minced garlic 2 tsp minced parsley 1 tsp minced fresh rosemary 1 tsp salt 1 tsp black pepper 1 tsp Worcestershire sauce Mix until well blended. For perfect steaks, check internal temperature with an instant-read thermometer: Rare: 120°F – Shiny red appearance, very soft to the touch Medium-rare: 130°F – Deep red to pink appearance, soft to the touch with slight resistance Medium: 135°F – Pink in the middle, between firm and soft to the touch Medium-well: 140°F – Light pink with graying edges, firm with some resistance Well-done: 150°F – No pink, firm to the touch Previous Next

< Back House of Meats: Heat & Serve Prime Rib Dinner Preparation Instructions Prep Time: Cook Time: See Instructions for Cooking Time Serves: 6 to 8 Level: About the Recipe Enjoy our Complete Holiday Ham Dinner Preparation cooking guide for any special occasions or holiday dinners! Ingredients Fully Cooked Heat & Serve Prime Rib Dinner: Includes: 4 lb Heat & Serve Boneless Prime RIb Roast 14 oz House of Meats Au Jus 2 lb 31/40 Count Cooked Shrimp 5 lb Mashed Potatoes 1 lb Krab Stuffed Mushrooms 32 oz Cheesecake Sampler 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 Prepare Your Heat & Serve Prime Rib Roast: To Prepare: Set your 4lb. Fully Cooked Heat N Serve Prime Rib Roast out of the refrigerator several hours ahead of scheduled dinner. Bring the roast to room temperature. After the roast has reached room temperature (approximately 70 degrees F) remove the roast from the bag and save all juices to add to Au Jus sauce. Place the roast in a 2-inch deep pan and bake uncovered for 10 to 12 minutes per pound, approximately 40 to 50 minutes, or until internal temperature reaches 140 degrees F. Remove roast from oven and tent with foil. Let roast rest for 10 minutes before carving. Serve with warmed Au Jus. To Serve: After 10 minutes of resting time, slice and serve. Ladle Au Jus over each serving. HINT: If a serving is too rare for one of your guests simply hold their piece of Prime Rib in your simmering Au Jus for the count of 10. This will cook the meat and remove the rareness while the meat will remain moist and tender. They will think you are a culinary genius! House of Meats Au Jus: Heating Instructions: While your roast is resting, in a saucepan on the stove bring your House of Meats Au Jus (you may add the drippings from the roast) to a boil then reduce to simmer. Heat & Eat - Whipped Mashed Potato: Microwave Method: Cut a slit in the center of the bag. Heat on high power for 12 to 15 minutes. Rotate and carefully knead the bag halfway through the heating time. Stir before serving. Boil-in Method: Place the unopened bag in boiling water for 35 to 40 minutes. Steamer: Place the unopened bag in a perforated pan for 25 to 30 minutes. Heat & Eat - Oven Ready Krab Stuffed Mushrooms: Heating Instructions: Arrange mushrooms individually on a non-stick cookie sheet. Bake in a pre-heated 325 degrees F oven for 20 to 25 minutes. Cooked Shrimp: Preparation: Place frozen shrimp in a bowl, in the refrigerator, the day before dinner to thaw and follow the instructions on the bag. Serve with Lemon Wedges and Cocktail Sauce Deluxe Cheesecake Sampler: Preparation: Thaw, and keep refrigerated until ready to use. Optional - House of Meats Kielbasa: See Toledo's Best Fresh Homemade Kielbasa cooking instructions! Optional - House of Meats Honey Glazed Spiral Sliced Boneless Ham : See House of Meats Honey Glazed Spiral Sliced Boneless Ham cooking instructions! Previous Next

< Back House of Meats: Baked Pollock Prep Time: 10 minutes Cook Time: 15 to 25 minutes Serves: 2 to 3 Level: Easy About the Recipe This Baked Pollock recipe is a simple yet flavorful dish that highlights the mild, flaky texture of pollock fillets. A rich, tangy sauce made with melted butter, sour cream, soy sauce, and citrus juices infuses the fish with depth and moisture. The addition of minced garlic, black pepper, and crushed red pepper brings a touch of spice to balance the creamy and zesty elements. Ingredients 1 lb. House of Meats Fresh Pollock Fillets or similar fish ¼ cup Melted Butter ½ cup Sour Cream 2 tsp Soy Sauce 2 tsp Lemon Juice 1 tsp Lime Juice ⅛ tsp Pepper 1 Garlic Clove, Minced ¼ tsp Crushed Red Pepper 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 oven to 350 degrees. Step 2 : Prepare the sauce by mixing all ingredients except the fish in a small bowl. Step 3 : Coat the fillets evenly with the mixture and place them in a 6"x10" baking dish. Step 4 : Bake uncovered for 15 to 25 minutes, depending on the thickness of the fillets, until the fish reaches an internal temperature of 145°F and flakes easily with a fork. (Optional) Step 5 : For a golden finish, lightly brown the top under the broiler for a minute or two. Step 6 : Serve warm with your favorite sides, such as roasted vegetables, rice, or a fresh salad. Previous Next

< Back House of Meats: Quarter Pound - Choice Black Angus - Kansas City Steak Prep Time: 30 minutes Cook Time: Depending on Degree of Doneness Serves: 1 Level: Beginner About the Recipe The House of Meats - Choice Black Angus - Quarter Pound Kansas City Steak are cut from the Scotch Tender, but let's get one thing straight: This steak isn't naturally tender as the name implies and may need a little help! The Beef forward flavors are fantastic when not over cooked. The Kansas City Steak is aided by a marinade and should be cooked no more than Medium Rare, with a pink in the center. Did you know? House of Meats offers the Quarter Pound - Choice Black Angus - Kansas City Steak already marinated or you can marinate at home with components like vinegar, Worcestershire sauce, lemon juice, and soy sauce to tenderize. Ingredients Quarter Pound Kansas City Steak 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: Remove the steak from the refrigerator at least 30 minutes before you want to eat and allow to warm to room temperature. Step 2: Pre-heat your grill to medium-high. Marinate or rub the steak all over lightly with oil and season generously with salt and pepper. Cook over a medium-high heat for 4 minutes, then turn and cook for an additional 4 minutes. You may turn each side at the 2-minute mark 180 degrees to achieve neatly placed grill marks. Step 3: The steaks should be cooked medium-rare and be neatly cross-hatched with marks from the grill. DO NOT OVERCOOK! Check the interior of the meat with an instant read meat thermometer. Step 4: Transfer steaks to a warm plate and cover them loosely with foil. Leave to rest for 4 minutes before serving. For Perfect Steaks: For prefect steaks check internal temperature with an instant read thermometer: Medium - Rare: Internal temperature of 130 degrees F. Medium: Internal temperature of 140 degrees F. Medium - Well: Internal temperature of 150 degrees F. Previous Next

< Back House of Meats: Crockpot Beef Short Ribs with Rich Gravy Prep Time: 20 minutes Cook Time: 8 hours Serves: 4 Hungry People Level: Beginner About the Recipe Crockpot Short Ribs. Fall-apart beef served with a rich and meaty red wine gravy. This is serious comfort food. Recipe by Nicky Corbishley Ingredients 4 - House of Meats Meaty Beef Short Ribs 1 Tbsp - Oil 1 - O nion, peeled and chopped 3 - Cloves Garlic, peeled and minced 1 Cup - Dry Red Wine 2 3/4 Cups - Beef Stock 1 Tsp - Dried Thyme 1 Tbsp - Tomato Puree Paste 1 Tsp - Sugar 2 - Bay Leaves ¼ Tsp - Salt ¼ Tsp - Pepper 1 Tbsp - Worcestershire Sauce 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 the oil on high in a large frying pan (or using the searing function of your slow cooker if it has one). Place the short ribs in the pan and brown on all sides. This should take about 10 minutes. Step 2: Add in the onion and cook for a further 2 minutes, whil e stirring. Step 3: Add in the garlic and heat through for a minute, then add in the red wine. Step 4: Bring to a light boil and allow to simmer for 3 or 4 minutes, then add in the rest of the short rib ingredients. Step 5: Stir together and bring to a simmer, then transfer to the crockpot. Place the lid on and cook on low for 6-8 hours. Step 6: To make the gravy, ladle most of the cooking liquid out of the slow cooker and into the sauce pan. Heat the sauce over a high heat until bubbling. Step 7: Thoroughly mix the cornstarch and water, then slowly pour the mixture into the cooking liquid while whisking - until the gravy thickens. You may not need all of the cornstarch. You are looking for a nice gravy of a medium-thick consistency. Step 8: Turn off the slow cooker and place one short rib on top of a pile of mashed potatoes or wide noodles. Pour over a little gravy, and repeat with the other short ribs. Serve with roasted Broccoli or green vegetables. Previous Next

< Back House of Meats: Oven Ready Boneless Stuffed Pork Chops Prep Time: 10 minutes Cook Time: 1 hour Serves: 1 Level: Easy About the Recipe House of Meats Oven Ready Boneless Stuffed Pork Chops make a delicious meal that is easy to prepare. Each House of Meats Oven Ready Boneless Stuffed Pork Chop is hand stuffed with our Homemade Bread Dressing. Ingredients 1 - House of Meats 6 oz. Oven Ready Boneless Stuffed Pork Chop per person Parchment Paper 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: Bake House of Meats - Oven Ready - Boneless Stuffed Pork Chops in an oven safe baking dish with a lid. Step 2: Arrange stuffed pork chops on parchment paper so that they are not overlapping. Step 3: Bake in a pre-heated 350 degree oven for 30 to 40 minutes. Remove cover and brown for an additional 10 to 15 minutes. Step 4: You may want additional House of Meats Homemade Bread Dressing, available in store. It’s delicious! Step 5: Serve with your choice of vegetable. NOTE: No matter which method you use to cook your smoked pork chops, let them rest a few minutes to keep the juices in the meat. Previous Next

< Back House of Meats: Toledo's Best Fresh Homemade Kielbasa Prep Time: No prep! Cook Time: See Instructions for Cooking Time Serves: 3 to 4 Level: Beginner About the Recipe Try Toledo's Best Fresh Homemade Kielbasas at any House of Meats location! Perfect for special occasions, holidays, or everyday dinners! Ingredients House of Meats - Toledo's Best Homemade Kielbasa Two links, approximately 1.25 lbs. serves three to four. 8 oz. House of Meats Horsy Sauce Enough for about 5 to 6 lbs. of Kielbasa 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: Pre-heat oven to 350 degrees F. Step 2: Place Kielbasa in a baking dish, add 1/2 inch of water, cover with foil, and bake for approximately 30 minutes. Step 3: Remove foil, drain, and bake for an additional 15 minutes to brown. Step 4: Slice in one-inch pieces at an angle and serve with House of Meats Horsy Sauce. Previous Next

< Back House of Meats: Bacon Wrapped Cream Cheese Stuffed Jalapenos Prep Time: No preparation! Cook Time: 20 to 25 minutes Serves: Level: Beginner About the Recipe Bacon Wrapped Cream Cheese Stuffed Jalapeños are the ultimate appetizer for any occasion! With a perfect balance of smoky, creamy, and spicy flavors, these bites are a crowd-pleaser that's incredibly easy to make. The crispy bacon wrapping locks in the gooey, cheesy filling, while the jalapeño adds a delightful kick. Whether you're hosting a game day party, BBQ, or simply craving a savory snack, this recipe is sure to impress. Ingredients House of Meats Bacon Wrapped Stuffed Jalapeno 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 TO PREPARE: Step 1: Preheat oven to 400 degrees. Step 2: Arrange House of Meats Bacon Wrapped Cream Cheese Stuffed Jalapenos on a foil lined baking sheet without touching. Step 3: Bake for approximately 20 minutes until bacon wrap is crisp. Step 4: Remove from the oven and rest tented with foil for 3 minutes. Cream stuffing may be HOT! Step 5: Try them with the dipping sauce of your choice. Previous Next