The harsh glare of the Hawaiian sun is what inspired us to design a lens that not only shields the eye, but also improves the color, clarity, and detail of the world around. Designed with your comfort in mind, our PolarizedPlus2® technology reduces the impact of the sun’s harsh glare while offering relief from a number of long-term health risks. With lens materials and colors for every condition, the view’s better from here!
UPSIDE DOWN FALLS
Polarized Classic Sunglasses
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THE BEST STEAKS IN THE WORLD
Filet Mignon with Shrimp, Asparagus and Hollandaise Sauce
This recipe for Filet Mignon with Shrimp, Asparagus and Hollandaise Sauce uses all Omaha Steaks products for a quick and easy meal. The only work this savory recipe involves is preparing the Cocktail Shrimp, and seasoning the Filet Mignons with Omaha Steaks All Natural Seasoning before cooking. Then, simply top the shrimp with microwavable Asparagus covered in Hollandaise Sauce and you have a well-balanced and delectable meal.
PREP TIME: 10 MIN
COOK TIME: 10 MIN
SERVES: 2
Ingredients
2 ea. 5 oz. Triple Trim Filet Mignons, thawed
Omaha Steaks Seasoning to taste
4 each Cocktail Shrimp, prepared
1 tray Asparagus with Hollandaise Sauce
Preparation
Remove tails from shrimp and butterfly by slicing lengthwise almost in half and saute or boil.
Season Filet Mignons with Steak Seasoning. Cook to desired doneness.
Microwave tray of asparagus on high for 2-1/2 to 3 minutes.
Peel back film on tray. Using a sharp knife, carefully cut asparagus in half crosswise, while still in tray.
Plate cooked Filet Mignons and lay shrimp on top of steaks.
Spoon hot asparagus and hollandaise sauce on top of shrimp and serve.
Grilled Shrimp Tostadas with Pico De Gallo & Guacamole
Switch up your weeknight dinners with grilled shrimp tostadas. Ready in just 30 minutes, this delicious recipe features juicy, marinated grilled shrimp, refried beans, fresh pico de gallo, and homemade guacamole. This mouthwatering family meal will have everyone reaching for seconds.
Slick Woody’s makes it easy to order custom cornhole boards, just upload the artwork or photograph and we will take it from there. Personalized cornhole boards are great for special occasions like weddings, company retreats, graduation parties, corporate events, and they make great gifts too.
We were founded on the belief that there is nothing better than enjoying a delicious meal outside with the ones you love. This premise is at the heart of Weber. We come to work every day with the drive, passion, and curiosity to make your next grilling experience on a Weber better than your last. And we celebrate the authentic connections that are made when we come together around the grill.
Our table is open to all.
Join us on the journey of discovering what’s possible.
THE INGREDIENTS
4 large portabello mushrooms, each 3 to 4 ounces
1 tablespoon extra-virgin olive oil, plus more for brushing
1 very large bunch Swiss chard, 12 to 14 ounces
½ cup crumbled feta cheese (about 2½ ounces)
½ cup coarsely grated whole-milk mozzarella cheese (about 2 ounces)
¼ cup plus ⅓ cup freshly grated Parmigiano-Reggiano® cheese, divided
2 tablespoons mayonnaise
2 small scallions, white and light green parts only, finely chopped (about 3 tablespoons)
1 garlic clove, minced
⅛ teaspoon ground nutmeg, or several fresh grindings whole nutmeg
⅓ cup panko bread crumbs
Ground black pepper
SPECIAL EQUIPMENT
perforated grill pan
INSTRUCTIONS
Prepare the grill for direct cooking over high heat (450° to 550°F). Using a damp paper towel, wipe the outside of each mushroom cap to clean. Using a small knife, cut out the stems.
Holding one mushroom in your palm and using a small spoon, gently scrape out all the black gills, being careful not to tear the delicate cap. (It’s important to remove the gills, as they will discolor the filling during grilling.) Repeat with the remaining mushrooms.
Brush a large perforated grill pan with oil. Rinse the chard under cold running water. Stack the wet leaves in the prepared pan.
Grill the chard over direct high heat, with the lid closed, until the greens begin to wilt, 5 to 6 minutes, turning once or twice with tongs. Remove from the grill.
Cut off the stem at the base of each leaf and discard. Fold the leaves in half lengthwise and twist to wring out the excess moisture. Using a heavy, large knife, coarsely chop the greens. You should have a generous 1 cup.
In a medium bowl mix together the chopped greens, feta, mozzarella, ¼ cup Parmigiano Reggiano®, the mayonnaise, scallions, garlic, and nutmeg.
In a small bowl mix together the panko, the remaining ⅓ cup Parmigiano Reggiano®, and the remaining 1 tablespoon oil. Stir 1 tablespoon of the panko mixture into the greens filling. Season the filling to taste with pepper (about ¼ teaspoon).
Divide the greens filling evenly among the mushrooms, then pat gently with your hand to fill to the edges.
Sprinkle the remaining panko mixture evenly over the filling.
Place the mushrooms on the same grill pan. Grill over direct high heat, with the lid closed, until the cheese melts and the topping is deep brown, 8 to 12 minutes. Using a metal spatula and tongs, transfer the mushrooms to plates and serve.
Our brands have a rich, long-standing heritage, such as Federal Premium, founded in 1922 and Bushnell, founded in 1948. We believe this brand heritage and a series of acquisitions support our mission to bring the world outside and achieve rugged independence in all activities.
