Texas Roadhouse, Inc. operates a chain of casual-dining restaurants catering to blue-collar families, offering a menu of steak, chicken, side dishes, and made-from-scratch rolls. Texas Roadhouse operates 182 restaurants in 34 states. The company's restaurants feature a southwestern décor, hand-painted murals, neon signs, and jukeboxes, offering patrons a free, unlimited supply of peanuts and inexpensive entrées. The per guest check average is $13.53, roughly two-thirds less than the per guest check average of the company's largest competitor, Outback Steakhouse, Inc. Texas Roadhouse targets secondary markets for expansion, preferring communities with populations above 60,000 and a high concentration of working-class families. The company is controlled by its founder and chairman, W. Kent Taylor, who owns approximately 60 percent of Texas Roadhouse stock.




Roadhouse Beans

Highway 61 Roadhouse and Kitchen Recipe

4 tablespoons bacon grease
1/2 cup red onion, diced
1 pound frozen haricot verts (see note), thawed
1/2 cup Worcestershire
1/4 cup crisp cooked bacon pieces
1 teaspoon red pepper flakes
sea salt to taste
freshly ground black pepper to taste

In a large skillet, heat bacon grease until hot. Add red onion and saute until onion becomes almost transparent. Stir in haricot verts, Worcestershire, bacon and red pepper flakes. Toss until green beans are hot but still quite crunchy to the bite. Season with salt and pepper, toss one more time.

To serve Highway 61 Roadhouse-style, serve beans in a black footed molcajete.

Note: Pronounced “a-ree ko-VER,” haricot verts means “green beans” in French, and in culinary terms, refers to a longer, thinner green bean. Look for bags in the freezer section. Highway 61 Roadhouse prefers haricot verts for consistency in flavor and size. Makes 4 servings.

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