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Chris Purcell from Ted's Refreshments is serving up a variety of dishes

Posted at 7:22 AM, Mar 09, 2020
and last updated 2020-03-09 13:38:53-04

Mill Ave Sandwich
1 ea Fresh Brioche Bun, cut in half 2 slices cheddar cheese
3 eggs
1 tbl chives, fine chopped
2 tbl spoons butter
2 tbl caramelized onions Salt & Pepper

1. Carmelized Onions - Over medium heat sautee 2 TBL of finely chopped white onions in oil until a light golden brown.
2. Crack eggs into a mixing bowl, using a fork scramble eggs vigorously and set aside.
3. Spread TBL of whipped butter on the brioche bun half and toast on a 350 skillet. Once toasted golden brown, set aside for later.
4. In a cold, non-stick pan add 1 TBL spoon of whipped butter and the eggs. Using a rubber spatula, constantly stir eggs over low to medium heat for 3-5 minutes. When about halfway cooked, add the fresh chives, salt, and pepper to tast. Turn off the heat and use the cooked eggs to build the sandwich.
5. Using a spatula spread 1 TBL Sriracha Mayo on both top and bottom brioche buns
6. Mound the cooked eggs on the bottom bun.
7. Top with caramelized onions
8. Add 2 slices of cheddar cheese
9. Add top bun

Whiskey BBQ Sauce
6 oz Bourbon (any brand)
3 TBL Whole Grain Mustard 6 oz Apple Cider Vinegar 1.5 cup Brown Sugar
32 oz BBQ Sauce

1. Combine all ingredients except BBQ sauce in a saucepan. Bring to a simmer over medium heat and reduce by half.
2. Add BBQ Sauce and simmer for 20 mins
3. Cool and store for service

Korean Hot Sauce
4 oz Rice Wine Vinegar 4 oz Gochjung paste
1 TBLRyu Chili Oil
1 TBL Togarashi
4 oz Honey or Agave Syrup

1. Combine rice wine vinegar and Gochjung paste. Using a whisk blend together.
2. Add all other ingredients