Tony Randall's Fresh Rhubarb Pie
Pastry for 2-crust pie (your favorite recipe or prepared pie crust mix)
4 1/2 cups fresh rhubarb, cut in small cubes
1 1/2 scant caps sugar (more or less depending on tartness of rhubarb)
2 tablespoons cornstarch
1 egg, beaten
2 tablespoons melted butter
Divide pastry in half. Roll out lower crust. Line 9-inch pie pan, fitting and pressing crust into place with fingers. Roll out top crust, cut into 1/2-inch strips for lattice top. On sheet of waxed paper, arrange strips, interweaving them to form lattice. Chill lattice until ready to use.
In large mixing bowl, combine rhubarb, sugar and cornstarch by tossing lightly with fork.
Drizzle beaten egg over rhubarb-sugar mixture. Toss mixture again adding melted butter. Fill prepared lower crust with rhubarb mixture. Flip lattice top over filling. Finish and seal edge of pastry by cutting off excess crust and pressing top crust to lower crust by crimping with the fingers or by using tines of fork.
Bake at 375 degrees F. about 1 hour or until nicely browned. Serve slightly warm. Delicious served with a scoop of ice cream on each slice.
Variation: Substitute fresh strawberries or blueberries for half of rhubarb. Use minimal amount of sugar.
Tony Randall's Grilled Veal Chops with Bourbon-Cracked Black Pepper Sauce
6 (10 to 12 ounce) rib veal chops
Salt and freshly ground black pepper to taste
2 tablespoons olive oil
1/4 cup dry red wine
1/4 cup dry white wine
1/2 cup Bourbon
1 stick (8 tablespoons) cold unsalted butter, cut into tablespoons
Salt to taste
1 1/2 teaspoons coarsely cracked fresh black pepper
Heat grill until hot or preheat oven to 350 degrees F.
Season the veal chops well with salt and pepper.
If you are grilling the chops, rub them with the oil. Place on the grill, leaving room between. Grill for 7 to 10 minutes per side, turning once. If the chops are 1 1/2 inches thick, cook 9 to 12 minutes per side.
If roasting the chops, heat the oil in a large cast iron skillet over high heat until hot. Add the chops and sear on one side only. Transfer the skillet to the oven and roast the chops for 10 to 12 minutes more for medium-rare.
While the chops are cooking, make the sauce. In an enamel or other nonreactive saucepan, combine the red and white wines and cook over high heat until hot. Add the Bourbon and cook until reduced by half.
Lower the heat to medium and add the butter, one piece at a time, quickly whisking it in until completely incorporated. Blend each piece of butter in fully, not just melt it, before adding the next. Work quickly but do not increase the heat under the sauce. Season with salt and cracked black pepper, and keep warm in a warm water bath until ready to use. Do not reheat the sauce over direct heat.
Place a grilled chop on each dinner plate and spoon about two tablespoons of the Bourbon sauce over the top. Serve immediately.