Cooking with the Diva!

98.3 The Coast's COOKING WITH THE DIVA, Robin Van Dyke!

The show is on hiatus for a few months during Winter, so we'll hope to see you in the Spring! In the meantime, check out our show archives featuring past Chefs including Chef Ali, Chef Tom "Watty" Watson, and Chef Ryan!

Final 2009 Episode, December 30, 2009: Popsicle Lamb Chops

December 23, 2009: Jalapeno and Garlic Stuffed Turkey

Oysters Rockefeller - December 16, 2009

Oysters Rockefeller Recipe (PDF)

Sea Scallops with Angel Hair Pasta - December 9, 2009

Margarita Pizza - November 24, 2009

Spicy Shrimp Tacos - November 11, 2009

Click Here for the Recipe in PDF Form

October 28 - Beef and Chicken Satay

Beef and Chicken Satay Recipe (PDF)

October 14 - Wasabi Tuna Burgers

Wasabi Tuna Burger Recipe (PDF)

Cooking with the Diva: Episode 17 - May 27 - Farmer's Market Salad

Farmer's Market Salad Recipe (PDF)

Cooking with the Diva: Episode 16 - May 13 - Marinated Chicken

Mediterranean Chicken Marinade Recipe (PDF)

Cooking with the Diva: Episode 15 - May 5 - Potato Crusted Filet

Cooking with the Diva: Episode 14 - April 29 - Tuna and White Beans

Cooking with the Diva: Episode 13 - April 22 - Bistro Tomato Bisque

Tomato Bisque Recipe (PDF)

Cooking with the Diva: Episode 12 - April 15 - Lamb Chops Milanese

Lamb Chops Milanese Recipe (PDF)

Cooking with the Diva: Episode 11 - April 8 - Egg and Sausage Strata

Cooking with the Diva: Episode 10 - April 1 - Romesco Dip

Irene Watson's Corn Casserole - December 2, 2009

November 4, 2009: Tri-Colored Cheese Tortellini

Recipe (PDF)

Asian Fried Beef Wraps

Asian Fried Beef Wrap (PDF) Recipe

Episode 30 - Spicy Adobo Shrimp Cocktail

Spicy Adobo Shrimp Cocktail Recipe (PDF)

August 18 Recipe - Boursin Cheese Stuffed Pork Loin

Stuffed Pork Loin Recipe (PDF)

Pecan Feta Pesto Pasta with Chicken - Episode 28 - August 12

Vietnamese Catfish with Caramel Sauce - Episode 26 - July 29

Vietnamese Catfish with Caramel Sauce

While name of the dish is intriguing, that's nothing compared to how it tastes! Vietnamese caramel sauce feels barely related to what you put on your ice cream. It's much, much darker, almost black, and because it's so dark, it's actually bittersweet. When you simmer catfish in it with a few other ingredients, you create a rich and seductive dish that almost everyone falls in love with. With a few minor variations, you can also use the same sauce and technique with chicken, shrimp, and pork with equally impressive results. The flavors are intense, and you'll want something to soak up every drop of the finished sauce, so serve it with rice.

Ingredients

Caramel sauce (sugar, water, shallots, garlic, fish sauce, vegetable oil)
Catfish fillets
Scallions
Ground black pepper

Episode 25 - July 22 - Crab Cakes

Episode 23 - July 8 - Shrimp Pad Thai

Pad Thai is probably the most popular of all the Thai dishes because it's a delicious and accessible tangle of noodles. But we're going to make the very best Pad Thai you've ever had! We're had people who have tried Pad Thai all over the world, including Thailand, who have said our version is superior to everything else. There's lots of shrimp flavor, then the sweet, salty, and tangy heat of the sauce, together with the riot of textures: Soft noodles, juicy shrimp, crunchy peanuts, and fresh bean sprouts, all sprinkled with cilantro and more peanuts. We serve it with a slice of fresh lime so you can squeeze some on yourself. You'll love it!

- Chef Colin, "Tulips"
Shrimp Pad Thai Recipe (PDF)