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Mix the beef and picante sauce thoroughly in a medium bowl. Shape the beef mixture firmly into 4 (1/2-inch thick) burgers. Lightly oil the grill rack and heat the grill to medium.
Reserve half the picante sauce mixture to serve with the chicken. Use the remaining mixture to baste the chicken during grilling. Lightly oil the grill rack and heat the grill to medium. Grill the chicken for 15 minutes or until it's cooked through, turning and brushing often with the remaining picante sauce mixture.
In June 2019, Del Frisco accepted an offer from L Catterton in the vicinity of $650 million cash. L Catterton will also purchase Del Frisco stock for $8.00 a share, [6] as June 26, 2019, the closing price of Del Frisco stock was $7.94. [7] In September 2019, Landry's acquired Del Frisco's Restaurant Group for around $650 million. [8]
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Del Frisco's Double Eagle Steak House is a fine dining restaurant steakhouse chain founded in 1981 that was operated by Del Frisco's Restaurant Group until the restaurant was acquired by Landry's, Inc. in September 2019, with 71 locations across the United States.
Bar & grill Canada 88 Owned by Cara Operations: Ker's WingHouse Bar & Grill: Bar & grill United States 28 Kings Family Restaurants: Family United States (Pennsylvania and Ohio) 34 Kona Grill: Casual dining United States 46 La Porchetta: Italian Australia, New Zealand 200 La Tasca: Bar & tapas United Kingdom 6 Landry's Seafood: Seafood United ...
Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned on both sides. Remove the beef from the skillet.
Heat 1 1/2 cups picante sauce, marmalade and mustard in a 2-quart saucepan over medium heat to a boil. Reduce the heat to medium-low. Cook for 40 minutes or until the mixture is reduced to 3/4 cup, stirring occasionally. Place the chicken into a large bowl. Add the remaining picante sauce and toss to coat. Place the chicken onto the baking sheet.