sea salt-topped toasted flatbreads with spiced, green chile-infused tomato dip

m e n u   &   p r e s e n t a t i o n
What better way to celebrate tax day than to share an interesting ethnic meal with some highly educated, underrepresented-minority babes?  I sure couldn't come up with a better one, but I sure did come up with a good one.  I compiled an interesting dinner group of a third-year law student from Louisiana, a writer from Chicago, and myself.  These particular ladies range from classy to really classy.  So even though I was only having dinner with them online, I needed an impressive menu.

(left) creativity-inspiring beverage, presentation #1
(center) spiced, green chile-infused tomato dip, presentation #1
(right) toasted flatbreads, presentation #1

There you see my initial presentation.  Dinner companion is not really visible because in order to create a romantic atmosphere, I had waited for one of my two bedroom lightbulbs to burn out, leading to a poor scenario for photographing both online babes and toasted flatbreads.  Anyway, I thought this presentation was not good because it lacked both balance and "that little thing you can't quantify in a presentation."  I came up with something better while we awaited the third member of our party.

(left) creativity-inspiring beverage, presentation #2
(center) toasted flatbreads, presentation #2
(right) spiced, green chile-infused tomato dip, presentation #2

There we have it, done much better.  The serving dish for the toasted flatbreads has been altered to lend an aura of accessibility.  The spiced, green chile-infused tomato dip has been transferred to stoneware, appropriate considering this is a common style of dinnerware in many predominantly Spanish-speaking countries.

Since I was still awaiting one lady, it was best to open the creativity-inspiring beverage.  That way when she arrives, she will not feel that she has delayed the meal, but only that she has allowed her dinner companions time to relax and discuss trendy music over drinks.

p r e p a r a t i o n

(above) sea salt
(below) sea salt-topped toasted flatbreads

I haven't gone much into the preparation yet.  Unlike too many lesser chefs, I prepare food because I love to eat rather than vice versa.  I use local ingredients wherever possible, of course.  Because I commute between Austin, Minnesota, and Orange, California, I used toasted flatbreads from Orange, California, and spiced, green chile-infused tomato dip from Austin, Minnesota.

I won't bore you with other details of the preparation.  The pictured step is but one in the arduous process of making toasted flatbreads into sea salt-topped toasted flatbreads.  The sea salt is an homage to the fact that many Spanish-speaking countries border the sea.

e a t .   l o v e .   d i e .

leftover spiced, green chile-infused tomato dip

leftover sea salt-topped toasted flatbreads

Interesting, locally sourced, ethnic-themed meals invariably have the same effect:  the three of us were inspired to great conversation.  The two ladies did not talk to one another and acted like they did not know each other were there, but I'd rather savor a delicacy than get into lady drama!

When you're a lover of food like me, you would rather prepare too much food than too little!  Check back tomorrow for updates on a dish that uses these leftovers in an innovative way.