May 6, 2009

Stuffed Red Snapper, Corn pudding and Zucchini pudding

Torta de Elote (corn pudding) Budin de Calabcaita (zucchini pudding) with Stuffed Red Snapper. My authentic Mexican dishes for our Cinco de Mayo celebration.

This recipe was first inspired by the fact that Ruben was working in the morning and was going to be home for dinner. And it was Cinco de Mayo so I wanted to make something nice. Red Snapper is one of Ruben's favorite, it is very traditionally Mexican (especially here on the Caribbean) and I was literally walking right by the pescaderia. I picked out my fish and they cleaned it up and slit it for me. he asked me how I was going to cook it so we could decide if I wanted the head and tail or just the fillet. He said that I should stuff it. Sounds good to me.

In the cookbook, Mexico, The Beautiful Cookbook with recipes by Susanna Palazuelos, that was recently given to me as a gift I found 2 recipes that used things that I had in the house and I thought would go nicely.

The first was Torta de Elote (corn pudding)- This consisted of 8 cups of corn (I only had 4 - oh well)3/4 butter, 2 teaspoons baking powder,& 1/4 teaspoon of salt although I added some cinnamon and sugar to make more of a sweet pudding and it was really wet so I added maybe 3/4 cup of flour.

After blending the corn in my trusty mini chopper, I mixed with the remaining ingredients and put into my baking dish.

Next I made Budin de Calabcaita (zucchini pudding) The recipe for this originally called for white cheddar cheese but we do not have an abundance of cheese here so I used a yellow cheddar like cheese- I have no idea what it is called.

4 cups zucchini, boiled-drained-mashed, add 1 cup shredded cheese, 1 beaten egg, 1 cup crushed soda crackers, 1/2 cup butter and salt and pepper. I did not have individual ramekins so I used a muffin tin- they still had to be scooped onto the plate and did not hold a form. Ramekins would have been better/prettier.

I then stuffed the red snapper with garlic, sliced onion, red peppers & zucchini with salt, pepper and Pappy's. I also seasoned the outside of the fish on both sides.

For the kids I put some onions, red peppers and garlic on the baking sheet and laid the fillet of grouper I had gotten for them on top. I then sprinkled both fish with lime juice.

After cooking the corn pudding for 30 min I let it stand while I baked the fish and zucchini for 20 minutes.

The food was great. The kids loved every bite of the food and Ruben and I were thrilled with our dinners to. Dessert was also perfect at simple vanilla ice cream, fresh cut mango and cajeta sauce.

1 comment:

Leslie Limon said...

Everything looks SO good!!! I'm going to try the budin de calabacita, because I'm always looking for new ways to sneak zucchini to the kiddies!


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