Roasted Brussels Sprouts and Crispy Leaves Tossed with Bacon and Maple-Butter Glaze

Crispy Brussels Sprouts

Freshly Brewed Black (0 cal), Tropical (0 cal) or Our Signature Sweet Iced Tea (110 cal)

Freshly Brewed Black, Tropical or Our Signature Sweet Iced Tea

Monkey Shoulder Whisky and Glenfiddich 14 year with Fresh Lemon, Ginger and Honey. (220 cal)

Whisky & Ginger

Lightly Battered and Fried Crisp with Fire-Roasted Chiles, Cheddar Cheese and Green Onion

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Grilled Asparagus**

Preheat oven to 220°C (425°F). Line two rimmed baking sheets with parchment paper or foil for easy cleanup.

Preheat and prepare

Trim the stem ends of the Brussels sprouts and remove any discolored outer leaves. Halve the larger sprouts through the stem so they sit flat. Keep the loose outer leaves separate — these will roast into crisps.

Trim and separate

In a large bowl, toss the halved Brussels sprouts with 2 tbs olive oil, 1 tsp kosher salt, 0.5 tsp black pepper and the minced garlic. In a small bowl toss the reserved leaves with about 0.5 tbs olive oil and a pinch of salt so they crisp evenly.

Toss with oil and seasoning

Spread the halved sprouts cut-side down in a single layer across one baking sheet. Spread the leaves in a single layer on the second sheet (or at one side of the same sheet if space allows). Do not overcrowd.

Arrange on sheets

Roast both sheets in the preheated oven. The leaves will crisp quickly — roast 8–12 minutes until brown and brittle; remove and set aside when crisp. Roast the halved sprouts 18–22 minutes total, checking at 12–14 minutes: at about 12–14 minutes flip the halves so they brown evenly, then continue until the cut sides are deeply caramelized and centers are tender.

Roast

While the sprouts roast, place a large skillet over medium heat and add the bacon slices. Cook, stirring occasionally, until the bacon is crisp and most fat is rendered, about 8–10 minutes. Transfer bacon to a paper-towel-lined plate to drain, reserving about 1–2 tbs of bacon fat in the skillet. If there is more fat, carefully spoon out excess and reserve for another use.

Cook bacon

Lower the heat to medium-low. Add 2 tbs unsalted butter to the reserved bacon fat in the skillet and let it melt. Stir in 3 tbs pure maple syrup, 1 tbs apple cider vinegar, 1 tbs light brown sugar, 0.25 tsp red pepper flakes and the minced garlic (from the ingredients). Simmer gently 1–2 minutes until the glaze is glossy and slightly thickened. Taste and adjust: add a pinch more salt or 0.5 tbs vinegar if you prefer brighter acidity.

Make maple-butter glaze

Chop the drained bacon into bite-sized pieces. Remove the skillet from the heat and stir the bacon pieces into the glaze so they are coated.

Crisp the bacon and combine

When the halved sprouts are caramelized and tender, transfer them to the skillet with the maple-bacon glaze (or pour the glaze over the roasted sprouts in a large mixing bowl). Toss gently to coat. If you prefer the glaze to set slightly, return the glazed sprouts to the hot oven for 2–3 minutes so the sauce clings to the sprouts.

Glaze the sprouts

Remove the tray of roasted crispy leaves (if you set them aside earlier). Gently fold most of the crispy leaves into the glazed sprouts so you retain some texture; reserve a few for sprinkling on top. Add 1 tsp lemon zest and 1 tbs fresh lemon juice, then toss in 0.25 cup grated Parmesan and 2 tbs chopped parsley. Taste and adjust seasoning with additional salt and pepper if needed.

Add crispy leaves and finish

Transfer to a serving platter. Scatter remaining crispy leaves on top for crunch. Serve immediately while warm as a small plate or snack.

Serve

Brussels sprouts

Garlic (minced)

Olive oil

Kosher salt

Black pepper (freshly ground)

Lemon zest

Bacon (thick-cut)

Unsalted butter

Pure maple syrup

Apple cider vinegar

Light brown sugar

Red pepper flakes

Grated Parmesan

Fresh parsley (chopped)

Fresh lemon juice

Pour 8 cups fresh water into a kettle or large pot and bring to a rolling boil, then remove from heat immediately.

Bring water to near boil

For Black or Signature Sweet: add 4 black tea bags to the hot water. For Tropical: add 4 unsweetened tropical/fruit-flavored tea bags (instead of black). Cover and steep for 4–6 minutes depending on desired strength (5 minutes is a good target for iced tea).

Steep tea

Remove the tea bags, gently pressing each against the side of the pot with a spoon to extract flavor (but avoid squeezing too hard to prevent bitterness). Let the tea cool for 5–10 minutes at room temperature.

Remove tea bags and cool slightly

While the tea is steeping or immediately after removing the bags, combine 0.5 cups granulated sugar and 0.5 cups hot water in a heatproof container. Stir until the sugar dissolves completely to make a 1:1 simple syrup.

Make simple syrup

Pour the warm brewed black tea into a heatproof pitcher and stir in the simple syrup while the tea is still warm so it incorporates fully. Add 2 tablespoons fresh lemon juice if using and stir to combine.

Sweeten the hot tea

Either refrigerate the sweetened tea until cold (about 30–60 minutes) or for immediate service, fill glasses with ice and pour the warm-sweetened tea over the ice to cool and dilute slightly. The recipe yields 4 servings.

Chill or serve over ice

After removing tropical tea bags, add 0.5 cup pineapple pieces, a few lime slices, and 2 mint sprigs to the warm tea in the pitcher. Allow to steep for 5–10 minutes off heat to pick up aroma without adding sugar. Remove the fruit and mint before serving if desired.

Infuse with fruit & herbs

If you want a hint of sweetness without calories, stir in liquid stevia (start with 1 tsp, taste, and adjust).

Optional zero-calorie sweetening

Either chill in the refrigerator until cold or fill glasses with ice and pour the tropical tea over the ice. Garnish each glass with a lime slice and a mint sprig.

Prepare 4 tall glasses by filling each with about 1 cup of ice (adjust to preference).

For Black: pour brewed black tea over ice, garnish with a lemon slice and a mint sprig if desired. For Tropical: pour tropical-infused tea over ice and garnish with lime slice, pineapple chunk or mint. For Signature Sweet: pour sweetened black tea over ice and garnish with lemon slice.

Serve immediately with a stirrer/long spoon. If refrigerated, give the pitcher a quick stir before pouring to redistribute any settled flavors.

fresh water

black tea bags (use standard black tea for "Black" or for "Signature Sweet")

tropical/fruit-flavored unsweetened tea bags (for "Tropical")

fresh pineapple slices or frozen pineapple chunks (for infusion or garnish)

fresh lime slices

fresh mint sprigs (optional)

liquid stevia or zero-calorie sweetener (optional)

granulated sugar

hot water (for simple syrup)

fresh lemon juice (optional, for brightness)

lemon slices

extra mint sprigs

cheesecake factory whiskey ginger cocktail recipe

Grate about 1 tsp of fresh ginger. In a small heatproof container, combine 20 ml honey and 20 ml warm water (not boiling). Stir to dissolve the honey, then add the grated ginger and let steep for 5 minutes to infuse.

Prepare syrup

Strain the mixture through a fine mesh or a small sieve into a clean container to remove solids. Allow the syrup to cool to room temperature. You will have roughly 40 ml syrup; measure out 20 ml for the cocktail and refrigerate the remainder for later use (keeps 5–7 days).

Strain and cool

If preferred, chill a rocks glass briefly with ice and water, then discard the water. Measure 30 ml Monkey Shoulder and 30 ml Glenfiddich 14 into a jigger or mixing glass.

Chill and measure

Add 20 ml freshly squeezed lemon juice and 20 ml of the prepared honey-ginger syrup to the whiskies in the shaker or mixing glass.

Add mixers

Add 4 ice cubes to the shaker. Shake vigorously for 10–12 seconds until the shaker is well chilled and slightly frosted.

Shake with ice

Fill the chilled rocks glass with fresh ice. Double-strain the shaken cocktail into the glass to remove ice shards and any remaining ginger bits, leaving a clean, balanced drink.

Strain over fresh ice

Float a lemon wheel on the surface and add 1–2 thin slices of fresh ginger or a piece of candied ginger on top or on a pick.

Garnish

Serve immediately. Optionally tell the guest the cocktail highlights a 1:1 blend of Monkey Shoulder and Glenfiddich 14 with bright lemon and warm honey-ginger — encourage sipping to appreciate the layered malt character.

Monkey Shoulder blended malt whisky

Glenfiddich 14 year single malt whisky

Honey

Warm water

Fresh ginger, grated

Honey-ginger syrup (from above)

Ice cubes

Lemon wheel

Fresh ginger, thin slice (or candied ginger)

Chicken and Jalapeno Fritters Cheesecake Factory Recipe

If using whole chicken breasts, poach until cooked through and shred, or use shredded rotisserie chicken. Place 2 cups shredded chicken in a large mixing bowl. Pat any excess moisture from the chicken with paper towels.

Prepare chicken and aromatics

To the bowl add 0.5 cup chopped fire-roasted chiles, 1 diced jalapeño (seeded for milder heat), 0.5 cup sliced green onions, 0.25 cup chopped cilantro and the lime zest. Mix gently so ingredients are evenly distributed.

Add chiles, pepper and herbs

Fold in 1 cup shredded sharp cheddar and 0.125 cup (2 tablespoons) all-purpose flour. Season with 1 tsp kosher salt and 0.5 tsp black pepper. The small amount of flour helps absorb moisture so the fritters hold together.

Add cheese and light binder

Squeeze a small handful of the mixture— it should hold together when pressed. If it falls apart add up to 1 tablespoon more flour. Do not over-dry; the mixture should be moist so the batter can cling.

Test consistency

In a separate bowl whisk together 0.5 cup all-purpose flour, 0.25 cup cornstarch and 1 tsp baking powder with 0.5 tsp salt. Crack in 1 large egg and pour in 0.75 cup ice-cold sparkling water. Whisk briefly until just combined — the batter should be slightly lumpy and thin enough to coat a spoon but not watery. Keep batter cold (place bowl over ice or in fridge) until ready to use; cold batter yields a crisper crust.

Make the light batter

Add about half of the batter to the fritter base and fold gently to incorporate; you want the mixture to hold together but not be soggy. Add additional batter a tablespoon at a time only if needed. The goal: scoopable, cohesive mixture that will accept a light coating of batter for frying.

Combine batter with fritter base

Spoon the mixture into 1.5 tablespoon-sized mounds (use a small cookie scoop or two spoons). Lightly drop each mound into the remaining batter to coat the outside, or use a tablespoon to spoon batter over each mound so they get a thin, even coating that will crisp in the oil.

Portioning

Pour 500 ml neutral oil into a heavy skillet or Dutch oven to a depth of about 1 inch. Heat over medium-high until oil reaches 350–365°F (175–185°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and rise steadily without burning immediately.

Heat the oil

Working in batches (do not overcrowd), gently slip 6–8 fritters into the hot oil. Fry for 2–3 minutes per side, flipping once, until the batter is golden-brown and crisp and the inside is heated through. Adjust the heat as needed so the fritters color slowly rather than burning (lower slightly if they brown too fast).

Fry in batches

Use a slotted spoon to transfer fritters to a wire rack set over a baking sheet or paper towels to drain. Keep cooked fritters warm in a 200°F (95°C) oven while you fry remaining batches. Repeat until all fritters are cooked.

Drain and keep warm

Sprinkle finished fritters with a little flaky salt and a squeeze of lime if desired. Let rest 1 minute so the interior finishes setting before serving.

Finish

In a small bowl whisk together 0.5 cup sour cream, 0.25 cup mayonnaise, 1 tablespoon fresh lime juice, 1 teaspoon honey, 0.25 tsp salt and 2 tablespoons chopped cilantro until smooth. Taste and adjust seasoning — add more lime for brightness or a pinch more salt if needed.

Mix sauce

Refrigerate the sauce for at least 10 minutes (or while you fry) to let the flavors meld. Bring to room temperature briefly before serving if chilled too long so it isn't too cold against hot fritters.

Chill briefly

Cooked shredded chicken (rotisserie or poached)

Fire-roasted chiles, chopped (jarred or roasted poblano/chile)

Fresh jalapeño, seeded and finely diced

Sharp cheddar, shredded

Green onions, thinly sliced

Fresh cilantro, chopped

Lime zest

All-purpose flour (to help bind the base)

Freshly ground black pepper

All-purpose flour

Cornstarch

Baking powder

Large egg

Cold sparkling water (or cold beer for flavor)

Salt

Neutral oil for frying (vegetable, canola, or peanut)

Sour cream (or Greek yogurt)

Mayonnaise

Fresh lime juice

Fresh cilantro, finely chopped

Cajun salmon cheesecake factory recipe

Remove salmon from refrigerator 15–20 minutes before cooking to bring close to room temperature so it cooks evenly.

Bring ingredients to temperature

Preheat equipment: if grilling, preheat grill to medium-high (about 400–425°F / 200–220°C). If baking or broiling, preheat oven to 425°F (220°C) or set broiler to high. For pan-searing, heat a heavy skillet over medium-high heat.

Pat salmon dry with paper towels. Season both sides lightly with 1 tsp kosher salt and 1/2 tsp black pepper (reserve remaining salt/pepper for taste). Slice lemon into wedges for serving and zest 1/2 tsp for herb crust option.

Make the glaze: in a small bowl whisk together 1 tsp minced garlic, 1 tsp Dijon mustard, 1/2 tbs honey and 1/2 tbs olive oil until smooth.

Oil and season fish: brush both sides of the salmon with 1/2 tbs olive oil and sprinkle with 1/4 tsp salt and a pinch of pepper. Brush a thin layer of the glaze over the top of each fillet.

Grill: place salmon skin-side down on the preheated grill over direct heat. Close lid and cook 4–5 minutes. Rotate 90° if you want crosshatch marks and cook another 3–4 minutes until the salmon reaches an internal temperature of 125–130°F (52–55°C) for medium. Brush with remaining glaze once more during final minute.

Rest and finish: remove from grill, let rest 2 minutes. Squeeze fresh lemon over the fillets and serve.

Prepare herb crust: in a bowl combine 0.5 cups panko breadcrumbs, 2 tbs chopped parsley, 1 tbs chopped dill, 1 tbs melted butter and 0.5 tsp lemon zest. Stir until crumbs are evenly moistened.

Season and sear: lightly salt and pepper salmon (about 1/4 tsp salt). Heat a nonstick or ovenproof skillet over medium-high heat with 1/2 tbs olive oil. Place salmon skin-side down and sear 2 minutes to crisp the skin (do not fully cook through).

Top with crust and bake: remove skillet from heat. Divide the herb-panko mixture evenly and press gently onto the top of each fillet. Transfer skillet to the preheated 425°F (220°C) oven and bake 6–8 minutes until the crust is golden and salmon reaches 125–130°F (52–55°C) internal temperature.

Rest and serve: let rest 2 minutes, squeeze lemon, and serve immediately so crust stays crisp.

Make the miso glaze: whisk together 2 tbs white miso paste, 1 tbs mirin, 0.5 tbs soy sauce, and 0.5 tbs brown sugar until smooth. Taste and adjust sweetness or saltiness as needed.

Marinate: brush the glaze over the top of each fillet and let sit at room temperature for 10–15 minutes (or refrigerate up to 30 minutes for deeper flavor). Reserve any extra glaze for finishing.

Cook: sear salmon skin-side down in a lightly oiled skillet over medium-high heat for 2–3 minutes to crisp skin. Transfer to oven and broil or bake at 425°F (220°C) for 4–6 minutes, watching closely — the glaze will caramelize quickly. Aim for 125–130°F (52–55°C) internal temp.

Finish: brush with remaining glaze once out of oven if desired, let rest 1–2 minutes, then serve with lemon wedge on the side.