Search Results

< Back House of Meats: Oven Ready Krab Cakes Prep Time: 5 minutes Cook Time: 12 minutes Serves: 4 Level: Easy About the Recipe Coated in light Japanese Panko breadcrumbs, House of Meats Krab Cakes are a delicious blend of real snow crab meat, fresh cream, real butter, seasonings, and seafood. Great baked or fried. Ingredients House of Meats Krab Cakes , serving size is one to two Krab Cakes per person Parchment Paper Olive oil spray Lemon wedges Note: All of the products will be directed to the House of Meats - Maumee location. Please make sure to change the location to your home House of Meats store! Preparation Deep Fryer: Pre-heat oil to 350°F. Add House of Meats Krab Cakes, shaking basket occasionally to prevent from adhering. Fry for approximately 5 to 5 1/2 minutes or until golden brown. Air Fryer: Preheat Air Fryer to 375°F. Lightly spray House of Meats Krab Cakes with Olive Oil. Place Crab Cakes in the air fryer basket lined with parchment paper (less mess, no sticking, and easy clean-up!). Cook House of Meats Krab Cakes for about 9-11 minutes, until the outside is nice and golden brown and the inside is hot. NOTE: **Keep frozen until ready to use. Do not refreeze. **Cook to an internal temperature of 165°F. Previous Next

< Back House of Meats: Mini Beef Wellington Prep Time: 45 minutes Cook Time: 25 minutes Serves: 2 Level: Intermediate About the Recipe Classic, well-loved dish made from beef tenderloin, wrapped in puffed pastry, then baked until a perfect golden brown made into a perfect appetizer dish. Perfect for special occasions and dinner parties! Ingredients 1 Tbsp Olive Oil 1 lb Beef Tenderloin , cut into 1-inch cubes ¾ lb Fresh Mushroom , minced Shallots 2 Sprigs of Fresh Thyme ¼ Cup White Wine ½ Cup Cream Salt and Pepper to Taste 1 lb Puff Pastry, thawed 2 Eggs , beaten ¼ Cup Water Flour Preparation Step 1: Preheat oven to 350°. In a five-quart sauté pan, heat olive oil over medium heat. Lightly sear the beef tenderloin cubes until they are nicely brown on all sides. Allow to cool. Step 2: Sauté the mushrooms, shallots, and thyme for 3 - 4 minutes. Deglaze the pan with white wine, reducing the liquid until almost dry. Add the cream and reduce by half. Season the mushrooms mixture with salt and pepper to taste and allow to cool. Step 3: Place a sheet of puff pastry on a floured work surface. Combine egg and water to create an egg wash. Brush the egg wash over the puff pastry. Evenly space the beef cubes across the puff pastry. Top each beef cube with a small amount of the mushroom mixture. Step 4: Place the remaining sheet of puff pastry over the beef cubes and press to seal around each mound of beef. Using a small very sharp knife separate the beef Wellington neatly and evenly. Place on a parchment-lined nonstick jellyroll pan and bake until crisp and golden brown (12 - 15 minutes). Serve and enjoy! Tips Place the warm Mini Beef Wellingtons on a serving tray that has been scattered with fresh thyme. The thyme will give off a beautiful aroma as the warm pastries are taken by your guests! Previous Next

< Back House of Meats: T-Bone & Porterhouse Steaks Prep Time: 3 hours Cook Time: Depending on Degree of Doneness Serves: 1 Level: Intermediate About the Recipe Porterhouse Steak: Eat like a King! Can you fancy a large cut of beef with two types of steak in one? If so, the Porterhouse Steak is the one for you. Containing tenderloin and strip steak in one singular cut separated by a bone. Cook over high, dry heat until it’s medium-rare. You will have to check frequently to ensure the two steak types have cooked properly. To make the strip and tenderloin sections cook at the same time, try to place the tenderloin further away from the high heat source. T-Bone Steak: A close cousin to the Porterhouse Steak with the same characteristics but, with a smaller tenderloin portion. Prepare the same as a Porterhouse Steak. Ingredients Porterhouse Steak T-Bone 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 3 hours before you want to eat and allow to warm to room temperature. Step 2: Season your steaks with salt, pepper and garlic. NOTE: House of Meats will season your steaks for free at time of purchase, just ask! Step 3: Place the steak on pre-heated 400 to 500 degree grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steak over and continue to grill 3 to 5 minutes for medium - rare, 5 to 7 minutes for medium, and 8 to 10 minutes for medium - well. 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: Salmon Glazed with Honey and Mustard Prep Time: 15 minutes Cook Time: 10 minutes Serves: 4 to 6 Level: Easy About the Recipe This Salmon Glazed with Honey and Mustard is a flavorful and simple dish, featuring a tangy-sweet glaze made with grainy Dijon mustard, honey, and a touch of cider vinegar. The caraway seeds add a hint of warm spice, while broiling gives the salmon a beautifully caramelized crust. Serve it with fresh green beans and rice for a well-balanced meal. Ingredients 1 ½ to 2 lbs. House of Meats Salmon Fillet (skin-on) 1 Garlic Clove, minced and mashed into a paste 3 tbsp Grainy Dijon Mustard 1 tbsp Mild Honey ½ tsp Cider Vinegar ½ tsp Caraway Seeds, crushed Olive or Canola Oil ½ tsp Salt (divided) ¼ tsp Black Pepper Preparation Step 1: Preheat the broiler. Step 2: Line the rack of a broiler pan with foil and lightly coat it with oil. Step 3: Pat the salmon fillet dry with a paper towel and place it skin-side down on the prepared pan. Step 4: Season the salmon with ½ tsp salt. Step 5: In a small bowl, mix the garlic paste, mustard, honey, vinegar, caraway seeds, ¼ tsp black pepper, and a pinch of salt until well combined. Step 6: Spread the mustard glaze evenly over the top of the salmon. Step 7: Broil the salmon 5 to 6 inches from the heat source for 12 to 15 minutes, or until the fish is cooked through and flakes easily with a fork. Step 8: Using two large spatulas, carefully transfer the cooked salmon to a serving platter. Step 9: Serve hot with fresh green beans and rice. Previous Next

< Back House of Meats: Toledo's Best Kielbasa & Kraut Prep Time: 15 minutes Cook Time: 1 hour 15 minutes Serves: 6 Level: Easy About the Recipe Our thanks to Dearborn Sausage Company for sharing this recipe for use with their Sauerkraut. Ingredients 2 lb. Fresh House of Meats Bratwursts 2 lbs Dearborn Sauerkraut ½ lb HOM Sliced Bacon ¼ cup Diced Onions 1 tbsp Brown Sugar ¼ tsp Pepper House of Meats Bratwursts: House of Meats Original Bratwurst House of Meats Bacon & Cheddar Bratwurst House of Meats Jalapeno Cheddar Bratwurst House of Meats Beer Bratwurst House of Meats Taco Bratwurst House of Meats Baby Back Bratwurst House of Meats Hawaiian Bratwurst House of Meats Blueberry Bratwurst House of Meats Apple Bratwurst House of Meats Cherry Bratwurst House of Meats Chicken Supreme Bratwurst House of Meats Spinach Feta Chicken Bratwurst 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 Sep 1 - Cooking the Kielbasa: Cook 2 lbs. of HOM Toledo’s Best Homemade Kielbasa. This will be slightly undercooked. #1 . Preheat oven to 350 degrees F. #2 . Place Kielbasa in a baking dish, add 1/4 inch of water, cover with foil, and bake for approximately 20 minutes. #3 . Remove foil, drain, and bake for an additional 10 minutes turning frequently to brown. Step 2 - Sauerkraut Mixture: #1 . Rinse 2 lbs. of Kraut & drain. #2 . Cook 1/2 lb. of HOM Sliced Bacon, chop & add to drained kraut. #3 . Add 3/4 tbsp. of brown sugar and 1/4 tsp. pepper to kraut – mix. Step 3: Cut the Kielbasa into 1-inch pieces and mix with kraut. Pre-heat oven to 325 degrees. Put Kraut and Kielbasa in baking dish and place baking dish in the oven after pre-heating and bake at 325 for 45 minutes. Step 4: Serve with boiled or mashed potatoes. Previous Next

< Back House of Meats: Air Fryer Italian Sausage Prep Time: No prep! Cook Time: 12 minutes Serves: 3 Level: Easy About the Recipe Italian sausage is a rich and flavorful ingredient that can add depth and complexity to a wide variety of dishes. Its bold taste makes it a popular choice for adding flavor to pasta dishes, soups, stews, and casseroles, and it can be used in both Italian and non-Italian recipes. Ingredients 1 lb. House of Meats Italian Sausage (One pound serves approximately 3 people) 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: Since House of Meats Italian Sausage is already seasoned and has a higher fat content, you don't need to do any prep work for this recipe. Remove the sausage from the refrigerator for 5-10 minutes before cooking. Step 2: The air fryer does not need to be preheated. Lay House of Meats Italian Sausage in a single layer on the air fryer basket, leaving room on all sides. Cook at 360 F. Step 3: Cook the House of Meats Italian Sausage in an air fryer oven for 6 minutes turn it over, and continue cooking for 5-6 minutes, or until the internal temperature reaches 160F. Some air fryer models could take slightly longer to cook. Step 4: Be sure not to overcook. The appearance and flavor will be greatly impaired. Step 5: Remove the House of Meats Italian Sausage from the air fryer and let rest for 5 minutes before serving. It takes at least 5 minutes for the juices to redistribute evenly throughout the meat and make every bite juicy and moist. Previous Next

< Back House of Meats: Valentine's Day Dinner for Two Preparation Suggestions Prep Time: 20 minutes Cook Time: 1 hour and 15 minutes Serves: 2 Level: Intermediate About the Recipe Ingredients House of Meats Valentine's Day Dinner for Two Preparation Prepare Steaks : To prepare Heart Shaped Rib Eye Steaks: Place the Heart Shaped Rib Eye Steak on pre-heated 400 to 500 degree grill and cook until golden brown and slightly charred, about 4 to 5 minutes. Turn the steak over and continue to grill for 3 to 5 minutes for medium rare, 5 to 7 minutes for medium, and 8 to 10 minutes for medium well. Medium Rare - 130°F Medium - 140°F Medium Well - 150°F To prepare Bacon Wrapped Tenderloin Fillets: Bring House of Meats Bacon Wrapped Tenderloin Fillets to room temperature. Preheat grill to medium high heat. Place Bacon Wrapped Tenderloin Fillets on grill bacon side down. Roll Bacon Wrapped Tenderloin Fillets every 2 to 3 minutes until bacon is crisp on all sides. Be care with flare ups, DO NOT BURN BACON. After bacon is crisp on all sides, turn the Tenderloins on ends to make grill marks, about 1 minute per side. Medium Rare - 125°F Medium - 135°F Medium Well - 140°F Prepare Twice Baked Potatoes : To Prepare: From a thawed state: Microwave high for 3 minutes. Bake in pre-heated 425°F Oven for 15 minutes. From a frozen state: Microwave on high for 5 minutes. Bake in pre-heated 425°F Oven for 30 minutes. Prepare Shrimp Kabobs: To Prepare: Grill for 2-3 minutes over medium heat, turn, and grill for an additional 1-2 minutes. Shrimp Kabobs are done when they turn pink. DO NOT OVERCOOK. Previous Next

< Back House of Meats: Blackened Swordfish Prep Time: 10 minutes Cook Time: 20 to 25 minutes Serves: 4 Level: Intermediate About the Recipe This Blackened Swordfish recipe delivers bold, smoky flavors with a crispy, spice-infused crust. Thick, meaty swordfish steaks are coated with a robust homemade blackening seasoning and seared at high heat for a beautifully charred exterior while remaining tender and juicy inside. The combination of fresh or dried herbs, cayenne pepper, and white pepper creates a perfect balance of heat and earthiness, making this dish a flavorful favorite. Ingredients 4 - 8 oz. - House of Meats Swordfish Steaks, preferably more than 1/2 inch thick, skin removed. Note: If you`re using fillets, pull out any small bones. Use prepared or store-bought Blackening Seasoning or combine the following ingredients: 1 tbsp fine chopped fresh or 1 1/2 tbsp Dried Thyme Leaves 1 tbsp finely chopped fresh or 1 1/2 tbsp Dried Marjoram or Dried Oregano 1 ½ tsp Cayenne Pepper 2 tsp Salt 1 tsp Freshly Ground White Pepper Set aside 1/4 C Pure Olive 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 : In a medium bowl, thoroughly mix the thyme, marjoram (or oregano), cayenne, salt, and white pepper. Step 2 : Heat a cast-iron skillet over high heat until it develops a dull, matte appearance—this means it’s nearly red-hot. This takes about 5 to 10 minutes depending on your stove. Step 3 : Brush both sides of the swordfish with half the olive oil, then generously pat one side with the blackening seasoning mixture. Step 4 : Keeping the heat on high, place the fillets herb side down in the hot skillet. Expect heavy smoke—this is key to achieving that classic blackened crust. Sear for about 2 minutes. Step 5 : Flip the fillets into a separate non-stick sauté pan with the remaining olive oil, set over medium heat. Cook for an additional 2 to 6 minutes, depending on thickness, until the internal temperature reaches 145°F. Step 6 : Enjoy your blackened swordfish with a side of rice, grilled vegetables, or a fresh citrus salad for a well-balanced meal. Previous Next

< Back House of Meats: JD Bourbon Barrel Skewered Chicken Breast Prep Time: No prep! Cook Time: 15 minutes Serves: 1 Level: Beginner About the Recipe House of Meats JD Bourbon Barrel Skewered Chicken Breast are marinated in an exclusive blend of bourbon flavors and seasonings with Canola Oil. Ingredients House of Meats - Quarter Pound - JD Bourbon Barrel Skewered Chicken Breast Serving: 2 per person 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: House of Meats JD Bourbon Barrel Skewered Chicken Breasts are ready to go. No prep work, we have already done it for you. Step 2: Heat your grill to medium-high heat. Clean grill grates and oil. Step 3: Grill the skewers 10-12 minutes, turning frequently, until the chicken is golden brown and cooked through. Internal temperature should be 165 degrees. DO NOT OVERCOOK! Step 4: Transfer the skewers plate, and loosely tent with aluminum foil for about 3 minutes and serve. Previous Next

< Back House of Meats: Half Pound - Mahi Mahi Fillets with Herb Sauce Prep Time: 15 minutes Cook Time: 10 minutes Serves: 1 Level: Easy About the Recipe Mahi-Mahi is a very durable, versatile fish. Mahi-Mahi can be used in place of any recipe that calls for Orange Roughy, Grouper, Salmon, Halibut, and Cod. Ingredients 1 ½ lbs HOM Mahi-Mahi Fillets ¼ cup White Wine, Your choice 1 tbsp Salted Butter 1 tbsp Chopped Parsley 2 tsp Fresh Lemon Juice 1 Clove of Garlic , Minced 4 Drops Hot Pepper Sauce Note: All of the products will be directed to the House of Meats - Maumee location. Please make sure to change the location to your home House of Meats store! Preparation Step 1: HOM Mahi Mahi are cut into approximately 8 oz. serving-size pieces. Step 2: Preheat the grill to 350 degrees. Spray the grates with oil. Step 3: In a saucepan, combine all ingredients except fish. Heat sauce slowly until butter is melted and ingredients have combined and softened. Step 4: Place HOM Mahi Mahi fillets on grill and brush with sauce. Grill 5 minutes. Step 5: Turn the fillets carefully with a spatula and brush with more sauce. Cook an additional 5 minutes. Previous Next

< Back House of Meats: Jiggs Dinner Kit - Serves 6 Hungry Irishmen Prep Time: 20 minutes Cook Time: 3 hours and 30 minutes Serves: 6 Level: Beginner About the Recipe House of Meats Complete - Ready to Cook - Jiggs Dinner Includes: 2.75 lb. “Our Best” Grobbel’s Corned Beef Flat, Large Head of Fresh Cabbage, 5 lb. Bag Idaho Potatoes, Large Sweet Onion, and 1 lb. Carrots! Perfect for St. Patrick's Day! Ingredients 1 - House of Meats Jiggs Dinner Kit Includes: 2.75 lb. “Our Best” Grobbel’s Corned Beef Flat Large Head of Fresh Cabbage 5 lb. Bag Idaho Potatoes Large Sweet Onion 1 lb. Carrots 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 “Our Best” Grobbel’s Corned Beef Flat from the package and place it in a large pot with sufficient water to cover the meat. For a more robust flavor, add the desired amount of the included spice packet to water. Step 2: Bring water to boil. Step 3: Clean vegetables. Quarter Onions, Quarter Potatoes, Cut Carrots in half, Quarter Cabbage. Step 4: Reduce to simmer and cover. Simmer for approximately 2 1/2 to 3 hours or until firmly fork tender. Internal temperature for optimal tenderness, cook to an internal temperature of 190°F. Step 5: With 15 minutes remaining in the cooking time, add to the pot and previously prepared vegetables onion, carrots, and potatoes. Cover and simmer for an additional 15 minutes. Step 6: Remove just the meat to a warm platter and cover. Let stand for 5 to 10 minutes. Step 7: Add cabbage to the other vegetables in a pot and simmer uncovered for 15 additional minutes. Step 8: Slice meat thinly across the grain and serve with vegetables for a complete and hearty meal. Happy St. Patrick’s Day! Previous Next

< Back House of Meats: Complete Holiday Ham Dinner Preparation Prep Time: Cook Time: See Instructions for Cooking Time Serves: Level: About the Recipe Enjoy our Complete Holiday Ham Dinner Preparation cooking guide for any special occasions or holiday dinners! Ingredients Large Ham Dinner : Includes: 4.5 lb Heat & Serve Honey Glazed Spiral Sliced Boneless Ham 2 lb Heat N' Serve Fresh Homemade Kielbasa 5 lb Heat & Serve Cheesy Potato Casserole 8" Apple Pie 8" Lemon Crunch Pie Small Ham Dinner : Includes: 2.5 lb Heat & Serve Honey Glazed Spiral Sliced Boneless Ham 1 lb Heat N' Serve Fresh Homemade Kielbasa 2 lb Heat & Serve Cheesy Potato Casserole 8" Apple Pie Note: All of the products will be directed to the House of Meats - Maumee location. Please make sure to change the location to your home House of Meats store! Preparation Prepare Honey Glazed Spiral Sliced Boneless Ham: KEEP REFRIGERATED UNTIL READY TO USE! To Prepare: Your Boneless Ham is fully cooked and only needs to be warmed through. Preheat oven to 350 degrees F. Place ham in a baking dish and add 1/4 inch of water. Cover with foil and bake for approximately 30 to 45 minutes. Slice ham core between slices and serve. HOM Cooked Fresh Kielbasa: KEEP REFRIGERATED UNTIL READY TO USE! Oven Warming Instructions: Preheat oven to 325 degrees F. Place pre-cooked HOM Kielbasa in a covered baking dish with a ¼ inch of water. Warm in a preheated oven at 325 degrees for 20 to 25 minutes. Check the internal temperature. The internal temperature should be approximately 165 degrees. Drain the and serve. Microwave Warming Instructions: Place pre-cooked HOM Kielbasa in a microwave-safe covered dish with ¼ inch of water . Heat in microwave at 70% power for approximately 2 to 3 minutes. Check the internal temperature. The internal temperature should be approximately 165 degrees. Drain the and serve. Cheezy Potato Casserole: KEEP REFRIGERATED UNTIL READY TO USE! Warming Instructions: Preheat oven to 350 degrees F. Cover the aluminum tray with aluminum foil and bake for approximately 45 minutes to 1 hour. Remove the cover and brown for the last 15 minutes of the scheduled cooking time. Dessert Pies: KEEP REFRIGERATED UNTIL READY TO USE! Warming Instructions: Preheat oven to 200 degrees F. Bake for approximately 15 to 20 minutes to warm through. Previous Next