A Tale of Two Proteins

Today was recipe testing day. I got lucky with this recipe - every single ingredient (with the exception of olives) was already in my kitchen! That's definitely a rare occurrence.

Up to bat was a recipe from Chef Michael Schlow of Boston's Via Matta - Snapper with Tomatoes, Olives, and Capers, served with his Crunchy Green Bean Salad. Click here for the fish recipe, and here for the green bean salad.

After having this dish the first night with snapper, I decided to try out the relish with breaded chicken. The results? The tomato relish was the real winner here. Incredibly flavorful, it would taste good on just about anything... scrambled eggs, dover sole, medium rare steak...

The crunchy green bean salad was also very delicious. I'm always looking for new ways to prepare one of my favorite green vegetables, and this was definitely something I'd make again.