Weight Watcher: Grilled Shrimp
Serves: 4
Calories/serving: 202
WW POINTS per serving: 4
Fat: 3g, Fibre: 0.1g
- 1 1/2-2 lbs large shrimp
- 1 teaspoon minced chili, or to taste
- 3 tablespoons lime juice, or to taste
- 3 tablespoons Thai Fish Sauce
- 1 tablespoon sugar
- salt, to taste
1. Start a charcoal or gas grill.
2. The heat should be medium-hot and the rack no more than 4 inches from the heat source.
3. Peel and devein the shrimp (optional).
4. Combine the chili, sugar, lime juice and Thai fish sauce.
5. Adjust seasoning according to taste.
[click to continue…]
Weight Watchers Appetizer Platter
Serves: 8
Calories/serving: 236
WW points per serving: 5
Fat: 11.7g 
Fibre: 5.4g fiber
- 3/4 lb cooked shrimp, peeled but with tails left on
- 1 head fresh cauliflower and 1 head fresh broccoli, washed and cut into bite-size pieces
- 2 (10 ounce) cans button mushrooms, drained
- 1 pint grape tomato or cherry tomatoes, washed
- 1 cup pitted Kalamata olives
- 2 cups baby carrots, washed and scraped
- 1/2 small red onion, sliced
- 4 hard-boiled eggs, peeled and halved
- 1 (8 ounce) bottle Italian salad dressing
- freshly ground black pepper, to taste
1. The night before serving, place the cauliflower pieces, mushrooms, tomatoes, carrots, onions and olives (if using) in a large bowl.
2. Pour the dressing bottle over the vegetables and mix well.
3. Tightly cover and refrigerate overnight.
4. In the morning, add the cooked shrimp to the vegetable mixture. Combine gently but thoroughly; keep covered and refrigerated until ready to serve. [click to continue…]
Cuban Black Bean Salad
Serves: 4
Calories/serving: 241
WW POINTS per serving: 5
Fat: 10.8g Fibre: 9.9g
- 1 (15 ounce) can black beans, drained and rinsed
- 1/2 cup red bell pepper, chopped
- 1/2 cup yellow bell pepper, chopped
- 3 tablespoons extra virgin olive oil
- 1/2 celery, chopped
- 1 clove garlic, crushed
- 2 tablespoons red onions, chopped
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon chopped fresh parsley
- 1/4 teaspoon ground cumin
1. Toss together the black beans, red and yellow bell peppers, onion, celery and parsley.
2. Whisk together the olive oil, lemon juice, garlic and cumin and toss into the bean mixture.
Another great night at the Boisdale, the Scottish Restaurant! We pushed the boat out a bit and we were all terribly terribly drunk.
Mouth like the bottom of a birdcage this morning and a terrible head with eyes like the proverbial holes in the snow. Just checking my empty wallet and credit card receipts I see it set us back about 200 quid per head but these prices keep out the riff raff. Apart from the Chelsea types who insist on vodka when there is the finest range of malts this side of the river - you know who I mean - the ‘nouveau riche’ who haven’t a clue and whose names end in ‘itch’ . Anyway cannot remember anything about the food or the drink but I remember about the Live Jazz London, the best in town. Vague recollection of Piers slobbering in the corner with owner Ranald (is that his real name?) scrounging a free cigar and a malt - old Piers knows the score - well you just have to read his reviews! I think it is called sycophantic or psychopantic or something - sorry my head hurts… Piers - I recommend Boisdale’s cigar terrace for those who live or visit London Good Luck to you old Chap! So the Boisdale - great place for a free whisky and cigar.
If you are looking for a Kensington bar or a Kensington restaurant, BdelM its teh best choise ever. Inspired by Havana’s most famous eponymous restaurant, La Bodeguita del Medio gives Kensington back its old cachet. The Cuban bar was packed with young lovelies the night we went. Kick off your shoes, look cool and let another slip down without touching the sides.
We started with king prawns tempura and charcuteria with melba toast, chargrilled mushrooms, asparagus, artichokes and aubergine, plus house bread and olives. Nothing poncy about any of this; the dishes come big on flavour, big on looks and in beefy, man-sized helpings.
For mains, I had sea bass - and not some weedy tiddler either - served picture-perfect, close to food pornography. We ordered as we went along, leisurely, with plates turning up within a nano second of being a twinkle in chef’s eye. For afters, I chose mango cheesecake: tangy, sharp, no regrets.
BdelM is a Cuban romance delivered with Brit stick and attention to detail. This is a passion for very hands on owner/chef DB; no one sets out to re-create Earnest Hemingway’s favourite haunt, a new Cuban-inspired cuisine and a heroic wine list without having the hots for all things Cuban and good living. If you want to take an beautiful outdoor dining in London, so dont miss this restaurant.
