Reading in the sun~ ahhh spring

I've spent a lot of time this week in the sun with a good book.  I read a lot for six weeks or so and then very light magazine fare until the urge returns and I'm off again. Right now I am reading Greg Iles' Natchez Burning. It's a trilogy and this, first of the series, is enormous but really good.

This is what I call a good Saturday.

GOOD READS

Crab and Tomato Quesadillas (I am making these for a small dinner on Saturday.)  Crab is out of this world expensive, so I buy several cans when they are on sale. The really good crab is around $19, a can and on sale a little over $13.  It was once $9. on sale and that was not long ago. This recipe is from my former cooking teacher and author, Betty Rosbottom.

1 1/2 cups grated Mahon or Monterrey Jack cheese (See note.)
2 ounces cream cheese at room temperature
1/3 cup chopped cilantro
2 tsp grated lime zest
1 tbsp lime juice
8 ounces crabmeat, well drained and picked over
1 cup seeded but unpeeled, finely diced plum tomatoes
1/2 cup chopped green onions including 2 inches of the green stems
Scant 1/2 tsp red pepper flakes
Kosher salt
Four 7 to 8-inch tortillas, plain or whole wheat
Canola oil
4 large lime wedges for garnish

1. In a medium bowl, use a fork to mix together the Mahon or Monterrey Jack cheese, cream cheese, cilantro, lime zest, and lime juice until well blended.

2. In another large bowl, stir together the crabmeat, tomatoes, green onions, and red pepper flakes, and then season with salt to taste.

3. Spread a fourth of the cheese mixture in a thin even layer over each tortilla going almost all the way to the edges. Then spoon a fourth of the crabmeat mixture over the cheese mixture on each tortilla. Fold tortillas in half and press gently with your fingers to seal.

4. Heat 1 1/2 tablespoons oil in a large, heavy skillet set over medium heat. When just barely hot, add two quesadillas. Press down on them with a metal spatula and cook until cheese has melted and tortillas are golden brown, about 2 minutes per side. Add more oil if needed, and lower the heat if the tortillas start to brown too quickly. Remove and cover loosely with foil. Repeat with remaining quesadillas.

5. Cut each quesadilla into three triangles and serve with a lime wedge for squeezing over.

Makes 4 quesadillas.

Market note: Mahon is a Spanish cow’s milk cheese that is somewhat sharp, salty, and easy to grate. It’s available at Whole Foods and in specialty cheese stores. You can substitute Monterrey Jack or white cheddar if you can’t find Mahon.( I am going to use some of my rich Mexican cheese in this recipe.)