Oh this world and the people in it! Jazz Fest is here and a multitude of rapscallions have migrated to New Orleans to take in the pleasures of music, food and dance at the fairgrounds. KP’s dad arrived, now sporting around town on a Honda Harley scooter, and he has been dubbed “Jazz Fest Santa”—photo ops are available at a discount price to select fans. And CONGRATULATIONS to SUSAN from Minneapolis who won the CLICK giveaway last month! Hopefully your free Click will keep you Jazzed, my dear.
It’s gonna be breakfast and brunch only at home for the next week. Here are some tasty dishes to whisk together for hungry house guests.
Sour Cream And Scallion Drop Biscuits
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons kosher salt
1 teaspoon sugar
½ teaspoon baking soda
½ cup (1 stick) unsalted butter, melted, cooled, divided
4 scallions, thinly sliced
1½ cups sour cream
Hungarian hot paprika (for serving)
Preheat oven to 400°. Whisk flour, baking powder, salt, sugar, and baking soda in a large bowl. Drizzle in 6 Tbsp. butter and mix lightly with your hands just to distribute butter. Make a well in center of bowl and add scallions and sour cream. Mix with a wooden spoon until no dry spots remain and mixture forms a shaggy dough.
Using 2 spoons, drop ½-cupfuls of dough onto a parchment-lined baking sheet, spacing at least 1½” apart, or into a 12″ cast-iron skillet, arranging so sides of biscuits are just touching (you should have 8). Brush tops with remaining 2 Tbsp. butter; sprinkle with paprika. Bake biscuits until tops and bottoms are golden brown on top and bottom, 12–15 minutes.
For Brunch, make this!
Yellowtail Crudo With Citrus And Avocado
1 garlic clove, chopped
1 tablespoon crème fraîche or sour cream
2 serrano chiles, seeded, finely chopped, divided
2 tablespoons fresh lime juice, divided
4 ounces sashimi-grade skinless, boneless yellowtail fillet
2 teaspoons olive oil
1 teaspoon fish sauce
1 teaspoon finely chopped shallot
½ teaspoon finely grated peeled ginger
½ teaspoon yuzu kosho
1 radish, trimmed, thinly sliced
Cilantro leaves with tender stems and thin fancy crackers or crispbread (for serving)
Mash avocado with garlic, crème fraîche, half of serranos, and 1 Tbsp. lime juice in a small bowl until mixture is mostly smooth; season with salt.
Hold your knife at a 45° angle and slice fish with the grain into ½” slices (use a sharp blade and aim for one long, clean stroke). Cut each slice crosswise into ½” pieces.
Combine oil, fish sauce, shallot, ginger, yuzu kosho, remaining serrano, and remaining 1 Tbsp. lime juice in a medium bowl. Add yellowtail, season with salt, and gently toss crudo to combine.
Spread avocado mixture on plates. Top with yellowtail, radish, and cilantro. Serve with crackers.