Name: Curried Veal with Shallot and Pear Sauce
Yield: 2 servings; can be doubled
Ingredients: 9 ounces 1/4-inch-thick veal scallops; 1 1/2 tablespoons butter; 1 large pear, peeled, cored, coarsely chopped; 1/4 cup finely chopped shallots; 1 teaspoon curry powder; 1/2 cup dry white wine; 1/3 cup whipping cream

The eclectic menu at Razz's Restaurant & Bar in Scottsdale, Arizona, takes its cues from around the world. This curried veal dish is representative of chef-owner Erasmo "Razz" Kamnitzers talents. Razz is fond od of grains, so rice pilaf is appropriate here, along with steamed green and yellow zucchini. Vanilla puddings sprinkled with pistachios and raspberries would make a nice finish to this exotic menu.

Can be prepared in 45 minutes or less.

Recipe notes

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