Mama Huang's Cookbook

1 Pillsbury pie crust
2 large eggs
1/4 C packed light brown sugar
1/4 t kosher salt
1 C maple syrup (or dark corn syrup)
1 1/2  – 2 C coarsely chopped toasted pecan (or it can be mix of pecans and walnuts)

Preheat oven to 350 deg F. (325 deg, convection oven).

Fit a 9-inch round piece of parchment paper on the bottom of a 9-inch tart pan with a removable bottom.

Roll out the pie crust and make sure it is at least 11 inch round. Fit into the bottom and up the sides of the tart pan. Trim excess dough flush with rim.

In a medium bowl, whisk together eggs, sugar and salt. Whisk in maple syrup. Add nuts and mix to combine thoroughly.

Pour into prepared pan, and place pan on rimmed baking sheet

Bake until filling is set and crust is golden, 50-55 min.

Transfer to a wire rack and let cool completely.

Unmold before serving.

Adapted from Seafood Paella and saffron Aioli in NYTimes by Alice Hart

Ingredients:

3 T olive oil
1 1/2 medium onions, diced
4 large plum tomatoes, halved (Can substitute 28-oz can of peeled whole tomatoes)
2 med red bell peppers, cored and diced
2 bay leaves
1 t sweet paprika
3 C fish or chicken stock, unsalted
1 – 1 1/2 t kosher salt
1 1/2 C medium grain or short grain paella rice (same as 2 “cups,” if using the “cup” that came with rice cooker. These “cups” are 3/4 of a true measuring cup)
1 C green peas (fresh or frozen)
12 oz catfish nuggets
12 oz peeled raw shrimp
1 1/2 lbs mussels or clams
3 T chopped parsley
lemon wedges for serving, if desired

Preparation:

• In a large deep-sided frying pan or paella pan with a lid, heat olive oil over medium heat.
• Saute chopped onions until soft and golden, about 15 mins.
• In the meantime coarsely grate the tomatoes, cut side down, until only the skin remains. Discard the skins. There should be about 1 1/2 C. if using the canned tomatoes, fish the whole tomatoes out finely chop them. should have about 2 cups, other wise add juice to make 2 cups.
• Stir in the tomatoes, peppers, bay leaves and paprika into the onions. Simmer, stirring occasionally, until no liquid remains, about 15 mins.
• Add the stock, salt, bring to a boil. Add rice. Stir and simmer 10 min. Stir occasionally. There should be some liquid remaining.
• Add the peas and all the seafood and stir and incorporate into the rice. Simmer until all liquid has disappeared, stirring occasionally about 10mins. Add little amounts of water while stirring, if rice getting too dry or sticking and burning.
• Cover with lid, remove pan from heat and rest for 5-10 mins.
• Scatter with parsley  Serve, with lemon wedges if preferred.
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Ingredients:

1 lb green beans, trimmed
3 garlic cloves, minced
1 T soy sauce
1 T grated peeled ginger
2 t rice vinegar
2 t canola oil or avocado oil
1 t sesame oil
1 1/2 t sesame seeds, toasted

Preparation:

Bring  1 1/2 qts (6 C) water to a boil. Add 1 t salt.
Add green beans. After water returns to a boil, cook for 1 minute.
Drain beans well, then plunge into an ice bath to stop cooking.
Drain beans and pat dry.
Meanwhile mix all other ingredients in a big bowl.
Add green beans and toss well.
Toss intermittently, while allowing the beans to sit for at least an hour.
Sprinkle beans with sesame seeds prior to serving.