THE CHEESECAKE FACTORY

Avocado Egg Rolls

Deep-fried in a crisp chinese wrapper and served with a tamarind-cashew dipping sauce.

Dipping Sauce:   

4 teaspoons white vinegar

1 teaspon balsamic vinegar

1/2 cup honey

1/2 teaspoon tamarind concentrate

Pinch of ground turmeric

1/2 cup chopped cashews

2/3 cup chopped fresh cilantro

2 cloves garlic

2 green onions 

1 tablespoon sugar

1 teaspoon pepper

1 teaspoon ground cumin

1/4 cup olive oil

Egg Rolls

1 large avocado,pitted, peeled, and diced

2 tablespoons chopped dry-packed sun-dried tomatoes

1 tablespoon finely chopped red onion

1/2 teaspoon chopped fresh cilantro

Pinch of salt

4 egg roll wrappers

1 egg, beaten

oil, for frying

Directions

To make dipping sauce, combine vinegars, honey, and tamarind in a microwave safe bowl. Stir until tamarind is dissolved.  Microwave for 1 minute.

Using a food processor, puree the tamarind mixture, turmeric, cashews, cilantro, garlic, green onions, sugar pepper, and cumin.

Pour mixture into a bowl and stir in the oil. Cover and refrigerate until needed.

To make the egg rolls, stir together the avocado, sun-dried tomato, red onion, cilantro, and salt.

Place some of the filling in the center of one of the egg roll wrappers.

Fold one corner up one quarter of the way over the filling. Brush the remaining corners and edges with the beaten egg, fold over the left and right sides, then fold the top corner over all and press to seal.

Repeat with the remaining wrappers.

Deep fry egg rolls in 375 degrees oil for 3-4 minutes, until browned. Drain on paper towels.

Serve with the chilled dipping sauce.

CAJUN JAMBALAYA PASTA

Their most popular seafood dish! Shrimp and chicken sauteed with onions, tomato and peppers in a very spicy cajun sauce. All on top of fresh linguini. Also can be served over rice.

Ingredients

1 stick of butter

2 teaspoons cajun blackening spice

1/2 teaspoon white pepper

1/2 teaspoon paprika

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1 pound boneless, skinless chicken breasts, cut into small pieces

6 ounces plain linguine

6 ounces spinach linguine

1/2 cup clam juice

1/2 green bell pepper, cut into thin strips

1/2 red bell pepper, cut into thin strips

1/2 yellow bell pepper, cut into thin strips

1 small red onion cut into thin strips

8 ounces medium shrimp, peeled and deveined

1/2 cup diced tomato

Directions

Place the butter in a skillet over medium heat. Add the butter to melt but not brown. Add cajun spice, white pepper, paprika, garlic powder, and onion powder and stir together with the melted butter. Add the c hicken and continue to cook until the chicken is half done.

While chicken is cooking, place pasta into boiling salted water and cook until al dente.

Pour clam juice into pan.  Add bell peppers and onions. Cook for about a minute, making sure vegetables are heated through and the chicken is almost done.

Add the shrimp to the pan. Mix all the ingredients together and continue to cook until the shrimp are almost done.

Add tomatoes to the pan.Continue to cook the mixture until the shrimp and chicken are cooked through.

When serving the pasta, use plates or bowls and add the jambalaya mixture on top.