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A Family Affair

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Ginger and Hot Pepper Prawns
Bacon-Wrapped Tenderloins With Marinated Portabellas and Blue Cheese
Grilled Salmon and Crème Fraîche Pizza

(Family Features) - The game of golf took Greg Norman around the world, and he returned home with more than 91 professional titles. Greg's travels also ignited a passion for wine and a sense of culinary adventure that he has always enjoyed sharing with his tight-knit family.

In those early years, whenever the family traveled with Greg, he encouraged his children to experience local culture, introducing them to sometimes exotic regional cuisine. These experiences made a lasting impression on his daughter, Morgan-Leigh, who now shares her father's passion for great food and wine.

"Most kids aren't very adventurous eaters, but in our family Dad always encouraged us to try different things in order to decide if we liked them," Morgan-Leigh says of her father. She soon learned to trust her own palate, and further honed her culinary skills by cooking with her mother, Laura. Over time she became especially intrigued with the intricacies of food and wine pairing and began her formal training by studying in Florence, Italy. She's now enrolled at a top culinary school in the U.S. and plans to become a food and wine educator.

As for Greg, he became so fascinated by wine that he created Greg Norman Estates in 1999. The initial collection included wines from his native Australia, which quickly won critical acclaim. Today the Greg Norman Estates portfolio also includes varietals from some of California's best viticultural regions. Although his reputation as a vintner is now well established, Greg remains relaxed and open in his approach.

"Experimenting with different varietals from diverse regions is a necessity and really the only way to truly understand what flavors and qualities you prefer," he says.

What started as an adventurous streak has turned into a Norman family tradition. These days Greg can often be found sampling Morgan-Leigh's creations, such as the Ginger and Hot Pepper Prawns and the Grilled Salmon and Crème Fraîche Pizza recipes below.

"When your children become adults and develop their own interests, you cherish every opportunity to spend time with them" says Greg. "Food and wine pairing is a great way to spark lively debate and bring our family together."

Menu Matches

Here are Greg's recommendations for pairing with his daughter's menu. For the full menu, recipes and additional wine suggestions go to www.shark.com/gnestates.

2004 Santa Barbara Chardonnay - Crisp apple, and tropical fruit flavors layered with creamy vanilla and nuances of toasty oak.

2003 Lake County Zinfandel - Flavors of blackberry and raspberry with hints of spice and a long, elegant finish.

2004 Limestone Coast Shiraz - Ripe blackberry and cassis flavors with notes of pie spice, eucalyptus and coffee.

2003 Limestone Coast Cabernet Sauvignon Merlot - Rich berry and black plum fruit flavors with supple tannin and a silky mouthfeel.

Ginger and Hot Pepper Prawns

  • 16 very large prawns
  • 2 tablespoons rice vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon chopped fresh cilantro
  • 1/2 tablespoon minced fresh ginger
  • 1 medium-size hot pepper (red or green jalapeño), stemmed, seeded and minced
  • 1 large clove garlic, minced

    1. Rinse prawns and pat dry; remove shells, leaving tails on. To butterfly, carefully cut along curved edge of each prawn, cutting almost all the way through.
    2. Thread 2 skewers through each prawn, putting 2 prawns on each set of skewers. (This helps keep prawns from turning on skewers.) Place in shallow dish.
    3. Stir together remaining ingredients and pour over prawns, covering well. Marinate 30 minutes, then cook over hot coals 3 to 5 minutes on each side, or until prawns are very pink.

Preparation Time
20 minutes

Marinate Time
30 minutes

Cook Time
6 to 10 minutes

Makes 4 appetizer servings
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Bacon-Wrapped Tenderloins With Marinated Portabellas and Blue Cheese

  • 1 cup balsamic vinegar
  • 1/4 cup extra virgin olive oil
  • 4 cloves garlic, minced
  • 2 teaspoons cracked pepper
  • 1 teaspoon salt
  • 4 (6-ounce) beef tenderloin steaks
  • 4 strips center-cut bacon
  • 4 portabella mushroom caps, cut into 1-inch slices
  • 2 ounces blue cheese, crumbled
  • Chopped fresh rosemary or Italian parsley

    1. Place vinegar, oil, garlic, pepper and salt in small bowl. Divide mixture into 2 large resealable bags. Place steaks in 1 bag and set other aside. Seal bags and refrigerate steaks at least 1 hour, or up to 24 hours. Place mushroom slices in reserved bag of marinade 30 minutes before cooking.
    2. When ready to cook, remove steaks from marinade and wrap 1 bacon strip around edge of each, securing with toothpicks. Cook beef and mushrooms on grill over medium coals about 5 minutes on each side, or until beef reaches desired doneness, making sure bacon is fully cooked. (Steaks will be medium-rare at this point.)
    3. Turn off grill and top steaks with blue cheese. Cover grill and let stand until cheese has melted. Serve steaks over mushrooms garnished with fresh herbs.

Preparation Time
30 minutes

Marinate Time
1 hour to overnight

Cook Time
10 to 15 minutes

Makes 4 servings

Grilled Salmon and Crème Fraîche Pizza

  • 1 pound pizza dough
  • 1 tablespoon extra virgin olive oil
  • Salt and freshly ground pepper to taste
  • 2/3 cup crème fraîche (about 8 ounces)
  • 8 ounces thinly sliced smoked salmon
  • 1/4 red small onion, very thinly sliced
  • 1 to 2 tablespoons tiny fresh dill sprigs
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    1. Divide pizza dough in half. Roll into 9-inch circles on lightly floured board. (The thinner the dough, the crisper the pizza.) Brush each side lightly with oil and sprinkle with salt and pepper. Carefully place dough on grill over medium-hot coals. Grill about 10 minutes, turning several times, until dough is cooked through and lightly charred; remove from grill and let cool.
    2. Lightly spread crusts with equal amounts of crème fraîche, leaving 1/2-inch border around edge. Top with slices of salmon and sprinkle with onion and dill. Cut into small wedges and serve with lemon wedges.

Makes 6 to 8 appetizer servings

SOURCE: Greg Norman Estates

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