It all started with the decision that I would make “Caramel Cod”.

Yes, I said Caramel Cod. If it doesn’t sound familiar to you, know that I didn’t come up with it on my own. I stole the idea from the Simpsons “Treehouse of Horror VIII“. What you may not realize – as I didn’t until I did a search – is that people haven’t been going crazy trying to make it. I am shocked. I have wanted to try a caramel cod since the first time I saw that episode.

OK, so I didn’t take a whole fish, put it on a stick and cover it in caramel. Instead, I tried to make something edible – and I think I succeeded! I cut the fish into chunks, coated it in breadcrumbs and cajun spices, seared the fish and then covered in freshly made caramel. It was a little bit sticky, sweet and spicy, and the fish was cooked perfectly.

I was pretty happy with myself, but I didn’t know it wouldn’t be a disaster, so it wasn’t the only thing I made.

We decided to have a ‘spread’ dinner, made up of veggies, dips, cheese, bread, and whatever else we feel like nibbling on. I made two special Hallowe’en-themed dips for the occasion.

The first is a Squeamish Squash dip, a blend of sweet squash and tingly spices. This is a great way to use up leftover squash, or even sweet potato.

The second is a spoooky Green Slime Dip. What’s so spooky about it? Your breath after you eat it — it’s full of garlic and onion!! This dip was inspired by the memory of a dip that my friend Mess and I made for a Hallowe’en party we had in high school. We made all sorts of spooky treats — the Green Slime dip, an ice hand in punch, and lots more!

You can’t have a spooky dinner without some spooky beer! We chose Maudite – the damned – made in Quebec by Unibroue.

According to the wikipedia page:

The label depicts the legend of the Chasse-galerie (the legend of the Flying Canoe). Legend has it that a group of Voyageurs struck a deal with the devil to fly home in their canoes, guided by Satan himself, to make it home in time for Christmas. One renounced the pledge mid-flight, and they all plummeted to the ground.

Yarrr. And that’s the story of the very first caramel cod – and other fun things.

All three recipes after the jump!

Caramel Cod

Ingredients:

• 1 cod fillet
• 2 teaspoons Cajun Spice blend
• 2 tablespoons bread crumbs
• 1 tablespoon oil
• 1/2 cup sugar
• 1/4 cup water
• 1/4 teaspoon corn syrup

Preparation:

1. Cut the filet in half lengthwise, then cut them into chunks. You should have about 6-8 chunks.
2. Mix the breadcrumbs and Cajun spices in a large flat container.
3. Coat the fish with the spiced breadcrumbs. Put aside until just before the caramel is ready.
4. Heat the sugar, water and corn syrup in a heavy sauce pan over high heat, stirring occasionally until syrup is clear.
5. Stop stirring, and cook until syrup comes to a boil. Boil until mixture is caramelized and just reaches 360 degrees F.
6. Just before the caramel is done, heat oil in a frying pan on medium-high. Sear the fish chunks for about 1-2 minutes on each side.
7. Drizzle caramel sauce over the fish and serve.

Green Slime Dip

Put the following ingredients into a blender and destroy:

• 1 cup parsley leaves, whole, lightly packed
• 2 cloves garlic
• 1/2 onion
• 250g cream cheese
• 1/2 cup yogurt
• 1 cup baby spinach, packed
• Salt and pepper

Squeamish Squash Dip

Put the following ingredients into a blender and destroy:

• 1 cup cooked squash
• 1/4 teaspoon sweet paprika
• 1/4 teaspoon smokey paprika
• 1/4 teaspoon Ginger
• 1/4 cup yogurt
• 1/4 cup whole basil
• Salt and pepper
• 1/4 – 1/2 teaspoon cayenne pepper
• 1/2 garlic clove