The Cheesecake Factory
The Cheesecake Factory Incorporated operated 139 upscale, full-service, casual dining restaurants under The Cheesecake Factory mark in 34 states and the District of Columbia. The Company operated 13 upscale, full-service, casual dining restaurants under the Grand Lux Cafe mark in nine states, and a self-service, limited menu express foodservice operation under The Cheesecake Factory Express mark inside the DisneyQuest family entertainment center in Orlando, Florida. It operated bakery production facilities in Calabasas Hills, California and Rocky Mount, North Carolina that produce baked desserts and other products for its restaurants and for other foodservice operators, retailers and distributors. The Company also licensed two bakery cafes under The Cheesecake Factory Bakery Cafe mark to another foodservice operator. The Cheesecake Factory is an upscale casual dining concept that offers approximately 200 menu items.
Name: The Cheesecake Factory
City: Calabasas Hills
State: CA
Zip: 91301
Country: USA
Phone: 818-8713000
Web: http://www.thecheesecakefactory.com/
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Restaurant Recipes
The Cheesecake Factory Bang-Bang Chicken & Shrimp
Description: A spicy Thai dish flavored with curry, peanut, chile and coconut, sauteed with vegetables and served on a bed of rice.
- 2 tablespoons extra-virgin olive oil
- 1 pound chicken breast tenders
- 1 tablespoon chicken broth
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3/4 teaspoon dried cilantro
- 1 teaspoon grated fresh ginger
- 1 teaspoon finely grated lemon peel
- 1/8 teaspoon ground cumin
- pinch of ground turmeric
- 1 cup coconut milk
- 2 tablespoons macadamia nuts, finely ground
- 1 teaspoon sugar
- 1/4 teaspoon ground red pepper
- 2 cups fully cooked shrimp
- 1 tablespoon tamarind paste
- 2 teaspoons water
- Chopped scallion for garnish
- Cooked rice
Using a large skillet, heat oil and cook chicken - about 5 minutes per side or until browned and no longer pink in the center. Remove to platter and set aside.
2. Using same pan, heat broth; add onion, garlic, cilantro, ginger, lemon peel, cumin and turmeric and cook for 5 minutes or until the onion is tender but not browned; stir in coconut milk, nuts, sugar, red pepper and shrimp.
3. Return the chicken to skillet, cover and simmer for 10 minutes or until the chicken is heated through; remove to platter and keep warm.
4. Using same pan (do not discard sauce) add tamarind paste and water previously mixed in small bowl. Bring to a gentle boil until thickened and mixture measure about 1 cup.
5. Cook and divide rice; evenly divide the chicken and shrimp among 4 plates. Top with sauce and garnish with scallion.
Serves 4
Tip: Tamarind paste is available in Indian and specialty stores.
