5 Dollar Beach - Thai a Buffalo Day

$5 Dollar Beach is a great beach on the windward side of our island, crazy as heck to get to but definitely worth the trip.  It's a great place to hang out with friends, swim, play in the sand and have a bbq.  Now, this is no ordinary bbq ... there are no buckets of greasy chicken and limp fries.  Once Chef Caroline and I start planning our menu, it can sometimes take on a life of it's own :-).  I can't wait for our Jamaican theme in 2 weeks.   
A content beach puppy

 Menu: 

 Pizza Bread (V)
Calabrese Pizza Dip (V)
Italian Sausage Meat Sauce Dip

 Chicken Satays & Peanut Sauce
Popadums & Dhal (V)
Coconut Rice
Thai Salad & Peanut Lime Dressing (V)

 Buffalo Chicken Wings
Buffalo Cauliflower Bites (V)
Bleu Cheese Dip (V)

 Pumpkin Spiced Donut Holes

 Here are some of the recipes ... I haven't perfected all of them and sadly some were just made up as I went and I didn't write them down.  Most of the Thai recipes are Caroline's.

 Calabrese Pizza Dip - I really didn't change this one at all other than to double the recipe

 Grape Tomatoes - 2 cups, halved
Olive Oil - 2 tsp
Garlic - 2 cloves, minced
Cream Cheese, 8oz block softened at room temp
Mozzarella, 10oz shredded
Parmesan, 1/4 cup grated
Basil leaves, 1/4 cup rough chopped
s & p to taste
Dried Oregano, pinch

 Preheat oven to 425F, line a cookie sheet with foil.  Place cut toms on the foil and drizzle with the oil and sprinkle with salt.  Bake in the oven for 12 to 17 min, take out of the oven and set aside.  Meanwhile, mix the softened cream cheese with the mozza and parm.  Stir in the herbs and some s&p, mixing well to combine.  Place toms on the bottom of a baking dish, top it with the cheese mixture.  Bake in the oven for 20 to 22 mins or until the top is golden and bubbly. Serve with pizza bread, crusty baguette or crackers.

 Thai Salad with Peanut Lime Dressing - this is from a Canadian Vegan Restaurant in Toronto called Fresh.  You can add or subtract many ingredients depending on what you have in your fridge or what is seasonally available.  http://canadiangiftguide.com/2011/10/14/foodie-fridays-fresh/

 Buffalo Chicken Wings - #1 on this list of 50 kinds of wings http://www.foodnetwork.com/recipes-and-cooking/50-wing-recipes/index.html

 My changes included - add 1 tablespoon of Montreal Steak spice and 1 tablespoon Epicure Maple Bacon Sea Salt to the flour dredge, my wings only took 10 minutes to cook and my ratio of butter to Frank's was 2 tablespoons:1/2 cup.

 Buffalo Cauliflower Bites - well, those were a bit of a failure ... came out of the oven a gloopy mess and when I tried to salvage them by deepfrying, the oil got burnt and they tasted yucky.  And in all honesty I love my wings, so I'm probably not going to waste more Frank's on this recipe.

 Bleu Cheese Dip - replaced the mayo with sour cream 
http://www.skinnytaste.com/2010/04/low-fat-creamy-blue-cheese-dressing.html

 And the dessert - Pumpkin Spiced Donut Holes with Chairman's Spiced instead of vanilla and a 1/4 teaspoon of cardamon added to the spice blend 
http://www.crumbsandchaos.net/2011/11/pumpkin-spice-donut-holes/



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