I chose this dish for the omega-3 fish oil that is in the salmon that is good for mental health and docosahexaenoic acid which are well known for their heart health and skin benefits. However, fish oil also has an incredible impact on the brain, especially when it comes to mild memory loss and depression. When we consume whole grain and beans and green vegetable such as a black kale is good to improve mental health and memory.
Heirloom tomato and avocado multigrain toast
1 slice multigrain bread
1 heirloom tomato
Salt and pepper
Brush the multigrain bread with a little bit of olive oil sprinkle salt and pepper. Put it in your oven or toaster to toast just a little bit, once plated then put your crushed avocado on the toast, dice the heirloom tomato and put it on top of avocado, not too much salt and pepper, then and candied walnut along with two fresh basil leaves and enjoy.
8 ounce portion salmon (skin on)
Sprinkle salt and pepper to taste
1 ounce walkerswood jerk seasoning
1 ounce olive oil
Marinate your salmon with salt and pepper and olive oil. Then rub the jerk seasoning all over the salmon put inside a refrigerator to marinate for 1 hour, remove from refrigerator and put on your grill at medium 3 minutes on both sides until cook medium. if you don’t have a grill do it in the skillet on your stove and cook medium on both sides.
Black eyed peas and kale
1 lb. black eyed peas (dry)
2 Tbsp olive oil
3 cloves garlic
1/2 bunch celery
1 tsp oregano
1/2 Tbsp smoked paprika
1/4 tsp cayenne pepper
Freshly cracked pepper
1 bay leaf
6 cups vegetable broth
12 oz. black kale
The night before, place the black eyed peas
in a large bowl or container and fill with cool water (there should be at least three times as much water as peas). Allow the peas to soak overnight in the refrigerator.
When you’re ready to begin cooking, add the olive oil to a large pot. Dice the onion, mince the garlic, and slice the celery. Add the onion, garlic, and celery to the pot and sauté over medium heat until the onions are transparent. Drain the soaked peas in a colander and rinse them with cool water. Add the rinsed peas to the pot with the vegetables. Also add the oregano, smoked paprika, cayenne pepper, some freshly cracked pepper (about 20 cranks of a pepper mill), bay leaf, and vegetable broth. Stir to combine. Add a lid to the pot, turn the heat up to high, and bring the pot to a boil. Once it reaches a boil, turn the heat down to low, and allow it to simmer for 1 hour. After one hour of simmering, the black eyed peas
should be tender. Add the greens to the pot and stir them in until wilted. Smash some of the peas against the side of the pot as you stir to help thicken the liquid. Turn the heat up to medium to bring the pot back up to a simmer, and allow the peas and greens to simmer for 30 minutes more, without a lid. After simmering for 30 minutes, the greens should be tender and the peas should have broken down further and thickened the liquid even more. Taste the peas and add salt to your liking (I added about 3/4 tsp, but the amount needed will depend on the salt content of your vegetable broth).
About Chef Patrick
Chef Wenford Patrick Simpson is notorious for his flavorful fusion of Caribbean spices and American Southern cooking with a unique flair. The Jamaican born culinary talent kick started his professional career as a high school intern at Club Caribbean hotel where he was offered a job immediately after graduating and soon after he worked in kitchens all over the island, predominantly at resorts. Since then, he has relocated to the United States and has been affiliated with upscale hotspots BB King’s in New York City, Highline Ballroom Blue Note, as well as Sony Hall, and has cooked for some very famous names including former presidents Bill Clinton and Barack Obama.
Chef Patrick faced many struggles related to food scarcity as a youth, and this time in his life led to a great appreciation for spices in general and inspired him to make a line of cooking flavorings and other accessories. As a brand ambassador for Walkerswood Caribbean Foods, the chef has had the opportunity to travel and network. Not only can he throw down in the kitchen, Chef Patrick also specializes in ice sculpture carving, culinary writing, and in the spotlight as host of TEMPO network’s Cook-Up with Chef Patrick. His expanding empire includes a world-renowned motivational tour to schools, colleges, and career institutes to speak to the youth and students of all ages, plus plans for a culinary school to launch in Jamaica in February 2019.