****This dish will be lower in sodium than listed here due to the low sodium tamari and vegetable broth; however, to cut it down even more reduce the amount of fish sauce and oyster sauce a bit and that will help as well. I use Sparkrecipes as the recipe builder and there were no options for low sodium veggie broth or tamari.
Chris chose the meat loaf sandwich with spicy collard greens.
Last Tuesday was my second Bite Club event at Mandaloun Mediterranean. I have been to this restaurant before and it’s one of my favorites. I was so excited to go back and try a few items I have never tried!
I arrived just at 5:45 and people were getting drinks at the bar. The walls are painted with mountainous scenery, there are white columns and rich wood high tops that make for a charming and inviting atmosphere.
I finally got my photos from this past weekend and it was a good one.
It started out with a Girl’s Night In on Friday night. Since my husband Chris was out of town on a golf trip, my daughter, Mom and I had a sleepover. We started the night with steamed broccoli and a Kashi Caribbean Carnival Pizza and continued with the chick flick, Valentine’s Day (after the little one went to bed). It was really cute and had an all star cast.
Saturday started out with coffee and a chat on the back porch before the baby woke up and then I was off to yoga. All three of us went to World Market afterwards to do some shopping and then Mom and the baby took off to go to the pool thus starting the highlight of my weekend, Girl’s Night Out.
I headed out to visit my friend Justine at Jacksonville Beach. After a few hours in the sun we went back to her Aunt’s house to get ready.
Dinner was at Taco Lu’s as the original restaurant we were going to try, Salt Life, was way too packed.
Taco Lu’s was excellent, as usual. I chose the first three items on the menu.
Baja Fish Taco: Beer Battered Mahi on a corn tortilla, cabbage, pico, chipotle crema, cilantro and lime
Bangin’ Shrimp: Spicy, Asian style fried shrimp, cabbage and lime
Mahi: Blackened fish on a corn tortilla with cabbage mango salsa and crema
I must say a few glasses of wine made it much easier to splurge on the two fried options and they were excellent. My favorite was the shrimp. The fried outer crust was thin and crispy with a light battered texture and then covered in a salty, sweet, spicy Asian sauce. When I bit through the inside was soft and tender shrimp. The addition of the cool cabbage and crumbly texture of the home made corn tortilla with a shot of lime was an excellent mixture.
We left there and hit the Penthouse at the Casa Marina Hotel for a drink. It was so gorgeous. Three floors up, overlooking the water. The weather was tropical Saturday night…hot and humid with a light breeze which made it the absolutely perfect weather to enjoy an evening cocktail.
After that…dancing at the Brix. A local bar with great music and a young and lively crowd. There were two bachelorette parties that happened to be in attendance hence the photos of the BRIDE DANCEOFF.
Picture this…two brides in the middle of the floor and Lady GaGa comes on. The brides begin to do a sort of GaGa robot dance…..
1/2 Tbsp extra-virgin olive oil
1 Tbsp red wine vinegar
1 tsp jerk seasoning (with lime)
1 tsp coarse ground mustard
1 tsp honey
1/2 tsp minced garlic
1 lb shrimp, peeled and deveined
1. Whisk olive oil through garlic in a small bowl.
2. Place shrimp in a medium bowl and pour the marinade over the top. Marinate for 20 minutes or so.
3. Skewer the shrimp on metal skewers. Place on preheated grill. Cook until shrimp begins to turn pink. Turn once and once shrimp is pink and cooked through remove from grill.