Average Betty, but this funny lady and video host is a Sara (she's also anything but average). The creator of the whimsically named Horse Eggs (aka Horseradish Deviled Eggs–recipe below), grabbed the lion's share of votes in this month's Shine Supper Club. Peek inside Sara's mind and refrigerator as she answers our usual questions:
What ingredient are you currently obsessed with?
I'd have to say mangoes at the moment. I'm working on a Spicy Mango Shrimp with Macadamia Nuts. But constant obsessions are Idaho potatoes, California avocados and anything SPICY.
Have a favorite food memory?
I was at a Mexican restaurant in Studio City that is known to have celebrity regulars. While munching on chips and salsa, a friend leans over and says to me, "Sara, don't look now, but is that George Clooney?" Of course, I looked right away, locked eyes with George Clooney, and was so star-struck, I blew the salsa right off the chip that was headed for my mouth. Embarrassing!
What's your go-to easy dinner?
Salad. Usually a spinach salad with lots of "stuff" and a homemade balsamic dressing.
Ketchup or mustard?
Mustard. I only keep ketchup in the house for guests, I actually don't use ketchup at all.
Who would be the ideal dinner party guests (living or dead)?
I feel very fortunate to have interviewed some of the worlds greatest chefs. And even more fortunate to have tried their cooking. Although I may die from the pressure, I'd love to invite them all over and have them try my cooking. Cooking for people that love food is always a treat… and celebrity chefs know how to party.
It's your last meal. What's on the menu?
Lobster, corn fritters, avocados and champagne.
6 extra-large eggs
6 tablespoons mayonnaise
4 teaspoons prepared horseradish (hot)
1 teaspoon orange blossom honey
1/8 teaspoon Aleppo pepper
1/4 teaspoon coarse salt
1 teaspoon finely chopped green onion
1 piece thick cut bacon, cooked and broken into 12 bits
All of theses ingredients are “to taste” but this is the combination that pleases my crowd. Aleppo pepper is most commonly used in Middle Eastern cuisine and has a moderate heat level with fruity characteristics and a mild cumin undertone. If you use fresh, grated horseradish, you may also need to use more mayonnaise. An extra pinch of coarse salt and Aleppo is used for garnish.
1) In a medium sized pot with a tight fitting lid, cover eggs with clean cold water.
2) Over high heat, bring to a gentle boil, uncovered.
3) When a gentle boil has been achieved, cover and turn the heat down to the lowest setting. Cook the eggs, covered, for 12 minutes.
4) Remove from heat and drain the hot water, replacing with cold water and a handful of ice cubes.
5) When eggs are cool enough to handle, peel and rinse clean. Pat dry.
6) Slice eggs in half, lengthwise, and remove the yolk from white. Place yolks into a bowl. Place whites on a serving dish and sprinkle with a pinch of coarse salt.
7) Mash yolks thoroughly, until a fine, grainy texture has been achieved.
8) Add the mayonnaise, horseradish, honey, Aleppo pepper and salt. Combine well, until a mostly smooth texture has been achieved.
9) Pipe or spoon yolk mixture into cavity of egg white halves.
10) Top each egg with finely chopped green onion and a bacon bit. If desired, add a pinch more Aleppo pepper for garnish.