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In this episode of Sierra Chefs, sponsored by DCS by Fisher & Paykel, Chef Michael Jacobsen from Rockwater & Murphy's Irish Pub prepares toad in a hole and salmon.

Murphy’s "Toad in the Hole"

Serves 2

4 ea Eggs
1 cup AP Flour
1 cup Milk
1 tsp. Salt
1/2 tsp. Ground Black Pepper
2 Tlb Whole Sweet Butter
4 ea Cooked British Bangers
6 oz Hot Creamy Brown Gravy
3 Tbl Minced Green Onion

Preparation Instructions

1. Grill bangers until cooked through, set aside.
2. Heat oven to 425
3. Mix eggs and milk together
4. Stir in egg mix with the flour, whisk until smooth
5. Stir in salt and pepper
6. Place 2 ea 8 inch Teflon pans or 9 in glass pie plates in the preheated oven with 1 tbl butter in each pan or plate
7. When butter is melted place 2 cooked bangers in each pan or plate
8. Pour 1/2 amount of batter into each pan or plate and return to the oven.
9. Bake for 15 to 17 min
10. Remove from oven and place on a plate
11. Top each one with 3 oz gravy and garnish with minced green onion
12. Serve at once.

Irish Whiskey and Dijon Cured Salmon with Lemon Butter and Balsamic Syrup

Serves 2

For the Salmon

2 ea 6 to 7 oz Boneless Salmon fillets
2 Tbl Irish whiskey
4 Tbl Dijon Mustard
1 Tsp Kosher Salt
1 Tsp Brown sugar
1 Tsp Cracked Black Pepper
2 Tbl Fresh Minced dill
3 Thin Sliced of Red Onion
Plastic Wrap

1. Place a sheet of plastic wrap on a work surface
2. Mix Irish whiskey, Dijon, Salt, Pepper ,Brown sugar and dill in a small bowl until well combined
3. Evenly coat the Salmon with the Mustard mix
4. Place a slice of red onion on the plastic wrap
5. Place 1 fillet of salmon on top of the red onion and then place a slice of red onion on top of the salmon.
6. Place the 2nd fillet of salmon on top of the other and top with the 3rd slice of red onion.
7. Wrap tight with plastic wrap
8. Place in the refrigerator for 72 hrs

Balsamic Syrup

1 cup Balsamic vinegar

1. In a sauce pot over med heat reduce the balsamic vinegar by 1/2 until it coats the back of a spoon, remove from heat and store at room temp.

To Finish the Dish

2 tsp Peanut Oil
1/2 cup flour
1 Tbl Lemon juice
1/4 Cup Heavy Cream
3 Tbl Cold Sweet Cream Butter
Salt and Pepper to taste
Minced Parsley

1. Remove salmon for the plastic wrap and discard and excess coating and the red onion
2. Lightly dust the salmon in flour
3. Sauté the salmon in a non stick skillet on med high heat for aprox 3 minutes per side
4. Remove salmon and keep warm
5. Deglaze the pan with lemon juice
6. And reduce by half
7. Stir in the cream and reduce by half
8. Remove from heat and stir in the cold butter and whisk until smooth.
9. Place salmon on Plates and spoon the sauce over and around
10. Drizzle a small amount of balsamic syrup over
11. Garnish with Minced Parsley