Joan Hamburg has been part of the WOR, 710 AM, family in New York since the early 1970s. She grew up on Long Island and attended Barnard College before beginning her advertising career. Hamburg started her radio broadcasting with small consumer segments on the "Rambling with Gambling" morning show. It wasn't long before Hamburg got her very own show. Joan can be heard on WOR weekdays noon to 2pm with topics including the day's news, food, restaurant features, and celebrity interviews. In November of 2012, Joan was inducted into the NYSE Broadcast Hall of Fame.
Senior Executive Producer of The Joan Hamburg Show:
Natalie Batos Vacca has been with WOR radio since 1997. For nine years, she was the Producer of WOR’s Morning Show. In March 2006, Natalie was promoted to Senior Producer at WOR and Producer of The Joan Hamburg Show. She has received several prestigious awards for her work including the New York Press Club Byline Award for Best Spot News coverage for the Swiss Air Flight 111 crash, best Station Event for their live St. Patrick’s Day show from the New York State Broadcasters Association and was part of the WOR News award for "Best Spot News Coverage" of the events of September 11 from the New York State Broadcaster's Association. Prior to WOR, she was the producer for several nationally-syndicated programs, including the legendary Barry Farber and Alan Colmes. Natalie grew up in Staten Island, New York, and graduated from Seton Hall University, where she majored in Broadcast Communications. She currently lives in New Jersey with her husband Chris and their two children.
Bobby Deen stopped by to chat with Joan about his latest cookbook! Check out his recipe for Charleston Shrimp & Grits!
1 tablespoon olive oil
3 Canadian bacon slices, chopped
1 medium onion, finely chopped
1 medium green bell pepper, finely chopped
1 clove garlic, finely chopped
1/4 cup dry white wine
1 teaspoon cornstarch
1/2 cup low-sodium chicken broth
1/2 cup fat-free half-and-half (or use low-fat)
3/4 pound large shrimp, peeled and deveined
3/4 cup quick-cooking grits
Chopped scallions (dark green tops only), for serving
In a large nonstick skillet, heat the oil over medium heat. Add the bacon, onion and bell pepper and cook, stirring frequently, until the vegetables are softened, 3 to 5 minutes. Add the garlic and cook for 30 seconds. Add the white wine and let it bubble until it is mostly evaporated, about 1 minute.
In a small bowl, combine the cornstarch with 1 tablespoon of the chicken broth and stir until dissolved. Add the remaining broth to the skillet along with the half-and-half and the cornstarch mixture. Bring to a gentle boil and cook, stirring, for 3 minutes, until slightly thickened. Add the shrimp and cook until opaque, about 3 minutes.
Meanwhile, cook the grits according to the package directions.
Serve the shrimp and sauce over the grits and top with the scallions.
Per Serving: Calories 266; Total Fat 7 grams; Saturated Fat 1 gram; Protein 20 grams; Total Carbohydrate 31 grams; Sugar: 3 grams; Fiber 2 grams; Cholesterol 119 milligrams; Sodium 837 milligrams