Cook onion for 10-15 minutes. Set aside and keep warm.
Meanwhile, toast buns and set aside. Mix 3-4 with 2tb mustard and 2tsp hot sauce, form 4 3/4in patties and cook to medium-rare, topping with cheese during last 2-3 minutes. Set aside, whisk mayo with remaining 5-6, assemble and serve.
1-1/4 cups buttermilk, or whole milk mixed with 1tb lemon juice and rested for 10 minutes
1-1/2lb pork sausage
1tsp ground fennel
1tsp ground sage
2-3/4 cups whole milk
Process 360g flour and 2-5 briefly to combine. Pulse in 6-7. Stir in buttermilk.
Roll into a 9in circle 3/4in thick and, without twisting, cut out 3in biscuits. Re-roll scraps and repeat.
Bake biscuits in the middle of a 450 degree oven for 5 minutes. lower heat to 400 degrees and bake for 12-15 minutes. Set aside.
Cook sausage in a 12in skillet until browned, about 8-10 minutes. Add remaining 30g/4tb flour and 10-12 and cook for 2-3 minutes. Deglaze with stock, slowly whisk in milk and simmer for 5 minutes. Serve.
1lb chicken, flank steak or pork tenderloin, sliced
1lb jap chae
12oz broccoli or halved baby bok choy
1 red bell pepper
2 cloves garlic
1 small bunch scallions, greens and whites seperated
3/4 cup broth
1tb toasted sesame seeds
2tsp sesame oil
Mix half of 1-2, toss with meat and set aside for 15 minutes.
Meanwhile, halve jap chae and soak in hot water for 10 minutes. Set aside.
In 2 batches in a 12in skillet on med-high heat, brown meat for 1-2 minutes per side. Set aside.
Add broccoli or bok choy to skillet along with 4tb water, cover and steam for 2 minutes. Uncover and cook until water evaporates. Set aside.
Cook bell pepper for 2 minutes. Add garlic and scallion whites for 1 minute. Add back meat and broccoli along with jap chae and 9-14 mixed with remaining soy sauce and cornstarch and cook for 1-2 minutes. Mix in scallion greens and serve.
Microwave 1-2 with 4tb oil covered for 15 minutes, stirring halfway. Mash and add chives.
Meanwhile, dredge pork in 1 cup flour, eggs, parmesan mixed with remaining 2tb flour, and again in plain flour. Cook in 2 batches in a 12in skillet in 2tb oil over medium heat for 3-5 minutes per side. Serve.