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!
