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![EASY RECIPE BELOW! Gerd/Gastritis-Friendly Seared Sesame-Crusted Ahi Tuna. Incredibly fresh tuna steaks by @fultonfishmarket!
The fresh seafood I just received from Fulton is outstanding! Create an account and use the code HELLO15 at checkout to receive 15% off your first order. No subscriptions ever required.
Ingredients for one 9-10 oz. tuna filet:
•1 TBSP coconut aminos (plus more for dipping)
•1/4 tsp organic sesame oil
•optional: 1/2 tsp grated ginger or 1/4 tsp ginger powder, only if ginger does not trigger symptoms
•2 TBSP white sesame seeds and 2 TBSP black sesame seeds (or use all white as needed; the color will stand out better)
•egg white (nominal amount)
•2 tsp avocado or extra-virgin olive oil and a bit of sesame oil for pan cooking
Garnish: My garden is exploding with shiso leaf and basil buds so they acted as a great garnish; however, fresh herbs can trigger symptoms for some and all raw veggies should be avoided during an early healing phase of the diet.
Further note seeds and seed products like sesame oil are always recommended to be reintroduced in the maintenance phase of a diet after the strict(er) healing phase.
Directions:
1.) Pat the tuna very dry with towels.
2.) Place in a zip top bag or small storage container with the 1T coconut aminos and 1/4t sesame oil plus the optional ginger. Allow to marinate for about 20 minutes. Flip after 10 minutes.
3.) Pat dry. Make an egg wash then apply a thin layer to all sides of the tuna.
4.) In a separate container, add the sesame seeds. Place the tuna in the seed rub and gently press to help the seeds adhere. Flip the tuna, again placing it atop a layer of seeds so as to cost the fish. Repeat for each side.
5.) Heat pan over high heat. Add a couple tsp avocado oil or evoo and a touch of sesame oil. Reduce to medium-high. Place the fish on the pan and cook for around 60-90 seconds. When the seeds are golden and crusted to the fish, turn with tongs and cook for another 60-90 seconds. Then cook the sides and ends of the fish for around 20-45 seconds each depending on thickness. The perfect internal temperature will be no less than 110F and no more than 120F.
6.) Thinly slice ~1/6" slices.](https://scontent-den2-1.cdninstagram.com/v/t51.29350-15/449874595_437617239255336_8348577314506952496_n.webp?stp=dst-jpg&_nc_cat=109&ccb=1-7&_nc_sid=18de74&_nc_ohc=1FzmorRiJCYQ7kNvgHEtmdA&_nc_ht=scontent-den2-1.cdninstagram.com&edm=ANo9K5cEAAAA&oh=00_AYBriB8hGj94GiU40avF5Ir9N8lJpXJkUAlVU6wYpIsuPw&oe=668F05B3)
![EASY RECIPE BELOW! Gerd/Gastritis-Friendly Seared Sesame-Crusted Ahi Tuna. Incredibly fresh tuna steaks by @fultonfishmarket!
The fresh seafood I just received from Fulton is outstanding! Create an account and use the code HELLO15 at checkout to receive 15% off your first order. No subscriptions ever required.
Ingredients for one 9-10 oz. tuna filet:
•1 TBSP coconut aminos (plus more for dipping)
•1/4 tsp organic sesame oil
•optional: 1/2 tsp grated ginger or 1/4 tsp ginger powder, only if ginger does not trigger symptoms
•2 TBSP white sesame seeds and 2 TBSP black sesame seeds (or use all white as needed; the color will stand out better)
•egg white (nominal amount)
•2 tsp avocado or extra-virgin olive oil and a bit of sesame oil for pan cooking
Garnish: My garden is exploding with shiso leaf and basil buds so they acted as a great garnish; however, fresh herbs can trigger symptoms for some and all raw veggies should be avoided during an early healing phase of the diet.
Further note seeds and seed products like sesame oil are always recommended to be reintroduced in the maintenance phase of a diet after the strict(er) healing phase.
Directions:
1.) Pat the tuna very dry with towels.
2.) Place in a zip top bag or small storage container with the 1T coconut aminos and 1/4t sesame oil plus the optional ginger. Allow to marinate for about 20 minutes. Flip after 10 minutes.
3.) Pat dry. Make an egg wash then apply a thin layer to all sides of the tuna.
4.) In a separate container, add the sesame seeds. Place the tuna in the seed rub and gently press to help the seeds adhere. Flip the tuna, again placing it atop a layer of seeds so as to cost the fish. Repeat for each side.
5.) Heat pan over high heat. Add a couple tsp avocado oil or evoo and a touch of sesame oil. Reduce to medium-high. Place the fish on the pan and cook for around 60-90 seconds. When the seeds are golden and crusted to the fish, turn with tongs and cook for another 60-90 seconds. Then cook the sides and ends of the fish for around 20-45 seconds each depending on thickness. The perfect internal temperature will be no less than 110F and no more than 120F.
6.) Thinly slice ~1/6" slices.](https://scontent-den2-1.cdninstagram.com/v/t51.29350-15/449874138_1194841258627813_8813736982767814711_n.webp?stp=dst-jpg&_nc_cat=103&ccb=1-7&_nc_sid=18de74&_nc_ohc=KyD0fHML-_IQ7kNvgEfSiW8&_nc_ht=scontent-den2-1.cdninstagram.com&edm=ANo9K5cEAAAA&oh=00_AYD57ihP97vQfN49gYe81i1F2Jj8xUUvvGspvbwHUbnJGQ&oe=668F17CE)
EASY RECIPE BELOW! Gerd/Gastritis-Friendly Seared Sesame-Crusted Ahi Tuna. Incredibly fresh tuna steaks by @fultonfishmarket!
The fresh seafood I just received from Fulton is outstanding! Create an account and use the code HELLO15 at checkout to receive 15% off your first order. No subscriptions ever required.
Ingredients for one 9-10 oz. tuna filet:
•1 TBSP coconut aminos (plus more for dipping)
•1/4 tsp organic sesame oil
•optional: 1/2 tsp grated ginger or 1/4 tsp ginger powder, only if ginger does not trigger symptoms
•2 TBSP white sesame seeds and 2 TBSP black sesame seeds (or use all white as needed; the color will stand out better)
•egg white (nominal amount)
•2 tsp avocado or extra-virgin olive oil and a bit of sesame oil for pan cooking
Garnish: My garden is exploding with shiso leaf and basil buds so they acted as a great garnish; however, fresh herbs can trigger symptoms for some and all raw veggies should be avoided during an early healing phase of the diet.
Further note seeds and seed products like sesame oil are always recommended to be reintroduced in the maintenance phase of a diet after the strict(er) healing phase.
Directions:
1.) Pat the tuna very dry with towels.
2.) Place in a zip top bag or small storage container with the 1T coconut aminos and 1/4t sesame oil plus the optional ginger. Allow to marinate for about 20 minutes. Flip after 10 minutes.
3.) Pat dry. Make an egg wash then apply a thin layer to all sides of the tuna.
4.) In a separate container, add the sesame seeds. Place the tuna in the seed rub and gently press to help the seeds adhere. Flip the tuna, again placing it atop a layer of seeds so as to cost the fish. Repeat for each side.
5.) Heat pan over high heat. Add a couple tsp avocado oil or evoo and a touch of sesame oil. Reduce to medium-high. Place the fish on the pan and cook for around 60-90 seconds. When the seeds are golden and crusted to the fish, turn with tongs and cook for another 60-90 seconds. Then cook the sides and ends of the fish for around 20-45 seconds each depending on thickness. The perfect internal temperature will be no less than 110F and no more than 120F.
6.) Thinly slice ~1/6" slices.
3 days ago
![Just look at that beautiful Faroe Island Salmon from @fultonfishmarket!
My garden dill is going crazy and my spring garlic harvest is now perfectly cured, so I just had to make a lemon-garlic-dill brown-buttered salmon using these homegrown ingredients Easy recipe link in bio.
That crispy skin was buttery, delicious, without a trace of fishiness too!
When you create an account at Fulton Fish Market, just enter the code HELLO15 for 15% off your first order.](https://insaneinthebrine.com/wp-content/uploads/2022/09/449671382_401520866264424_8722705400561689513_n.jpg)
Just look at that beautiful Faroe Island Salmon from @fultonfishmarket!
My garden dill is going crazy and my spring garlic harvest is now perfectly cured, so I just had to make a lemon-garlic-dill brown-buttered salmon using these homegrown ingredients Easy recipe link in bio.
That crispy skin was buttery, delicious, without a trace of fishiness too!
When you create an account at Fulton Fish Market, just enter the code HELLO15 for 15% off your first order.
5 days ago
![Great things from @fultonfishmarket!
Crate an account and use code HELLO15 at checkout for 15% off your first order.
Last time I ordered from Fulton it was to get some whole whitefish for smoking, which I just can't find around here in the Atlanta area. They have a lot of unique items I can't get locally. It was incredible and you can check insaneinthebrine.com for my smoked whitefish recipe along with whitefish salad and whitefish spread recipes.
This was the Weeknight Essentials box plus an order of their clean, beautiful trout. Nice size filets too! So excited for all these options. I don't think I'll pickle such gorgeous shrimp but you can check out the Insane in the Brine cookbook (vol. 1) on Amazon for my blackening seasoning pickled shrimp!
I'll be smoking this trout later today and can't wait to post my recipe I've been using for years! Stay tuned...](https://insaneinthebrine.com/wp-content/uploads/2019/10/449460332_1497608330839232_1686948410018450000_n.jpg)
Great things from @fultonfishmarket!
Crate an account and use code HELLO15 at checkout for 15% off your first order.
Last time I ordered from Fulton it was to get some whole whitefish for smoking, which I just can't find around here in the Atlanta area. They have a lot of unique items I can't get locally. It was incredible and you can check insaneinthebrine.com for my smoked whitefish recipe along with whitefish salad and whitefish spread recipes.
This was the Weeknight Essentials box plus an order of their clean, beautiful trout. Nice size filets too! So excited for all these options. I don't think I'll pickle such gorgeous shrimp but you can check out the Insane in the Brine cookbook (vol. 1) on Amazon for my blackening seasoning pickled shrimp!
I'll be smoking this trout later today and can't wait to post my recipe I've been using for years! Stay tuned...
1 week ago
![Things from the blog (swipe)
Search any one of these recipes at insaneinthebrine.com
#galbi (Korean grilled shortribs) for lettuce wraps
#kkakdugi (cubed radish kimchi)
#sigeumchinamul Korean spinach salad)
#gochujangajji (Korean-style pickled peppers)
#sangchoogeotjeori (Korean salad and dressing, recipe in the first cookbook, linked in bio)
That was a delicious night with friends!](https://scontent-den2-1.cdninstagram.com/v/t51.29350-15/448354042_2129954427380269_8633675016623193128_n.webp?stp=dst-jpg&_nc_cat=107&ccb=1-7&_nc_sid=18de74&_nc_ohc=IPxrcSoAZq4Q7kNvgGJ26y9&_nc_ht=scontent-den2-1.cdninstagram.com&edm=ANo9K5cEAAAA&oh=00_AYCzU8l_B79Dhu7iFGedw9W0ri-XiL-PL8AR95WWmb_8rw&oe=668F02F0)
![Things from the blog (swipe)
Search any one of these recipes at insaneinthebrine.com
#galbi (Korean grilled shortribs) for lettuce wraps
#kkakdugi (cubed radish kimchi)
#sigeumchinamul Korean spinach salad)
#gochujangajji (Korean-style pickled peppers)
#sangchoogeotjeori (Korean salad and dressing, recipe in the first cookbook, linked in bio)
That was a delicious night with friends!](https://scontent-den2-1.cdninstagram.com/v/t51.29350-15/448350914_397130039326392_3151431387955903398_n.webp?stp=dst-jpg&_nc_cat=109&ccb=1-7&_nc_sid=18de74&_nc_ohc=jaontBFUhdYQ7kNvgHWX-og&_nc_ht=scontent-den2-1.cdninstagram.com&edm=ANo9K5cEAAAA&oh=00_AYA2DIsy-j0HUh3Vxqz61FMS8N9KdUkDeWB61Lvf8oc0hw&oe=668F013E)
![Things from the blog (swipe)
Search any one of these recipes at insaneinthebrine.com
#galbi (Korean grilled shortribs) for lettuce wraps
#kkakdugi (cubed radish kimchi)
#sigeumchinamul Korean spinach salad)
#gochujangajji (Korean-style pickled peppers)
#sangchoogeotjeori (Korean salad and dressing, recipe in the first cookbook, linked in bio)
That was a delicious night with friends!](https://scontent-den2-1.cdninstagram.com/v/t51.29350-15/448497251_965584155113775_2850476494962662740_n.webp?stp=dst-jpg&_nc_cat=102&ccb=1-7&_nc_sid=18de74&_nc_ohc=JuJaBAlcUBoQ7kNvgFknukj&_nc_ht=scontent-den2-1.cdninstagram.com&edm=ANo9K5cEAAAA&oh=00_AYAJYL1Bd5L3kEUqc9cgf9LiQcjmBAVCpJvcoPNXxSKBYQ&oe=668F24BF)
![Things from the blog (swipe)
Search any one of these recipes at insaneinthebrine.com
#galbi (Korean grilled shortribs) for lettuce wraps
#kkakdugi (cubed radish kimchi)
#sigeumchinamul Korean spinach salad)
#gochujangajji (Korean-style pickled peppers)
#sangchoogeotjeori (Korean salad and dressing, recipe in the first cookbook, linked in bio)
That was a delicious night with friends!](https://scontent-den2-1.cdninstagram.com/v/t51.29350-15/448417046_355709053889902_9013463880153989520_n.webp?stp=dst-jpg&_nc_cat=104&ccb=1-7&_nc_sid=18de74&_nc_ohc=r_31Diaun50Q7kNvgEgvpwc&_nc_ht=scontent-den2-1.cdninstagram.com&edm=ANo9K5cEAAAA&oh=00_AYC6Z3Yzb7_34LUgLFzOKqBFG3fZ_ZKqaQuRMAf7j-N-eA&oe=668F2BC9)
![Things from the blog (swipe)
Search any one of these recipes at insaneinthebrine.com
#galbi (Korean grilled shortribs) for lettuce wraps
#kkakdugi (cubed radish kimchi)
#sigeumchinamul Korean spinach salad)
#gochujangajji (Korean-style pickled peppers)
#sangchoogeotjeori (Korean salad and dressing, recipe in the first cookbook, linked in bio)
That was a delicious night with friends!](https://scontent-den2-1.cdninstagram.com/v/t51.29350-15/448262260_819915613417899_535481159116658379_n.webp?stp=dst-jpg&_nc_cat=108&ccb=1-7&_nc_sid=18de74&_nc_ohc=sR5-epYHLbYQ7kNvgF93OPR&_nc_ht=scontent-den2-1.cdninstagram.com&edm=ANo9K5cEAAAA&oh=00_AYDrNVkVnpctc2LIrlbbEB6sHcqJg5HUq2gnEphiBLmpiQ&oe=668F19C2)
Things from the blog (swipe)
Search any one of these recipes at insaneinthebrine.com
#galbi (Korean grilled shortribs) for lettuce wraps
#kkakdugi (cubed radish kimchi)
#sigeumchinamul Korean spinach salad)
#gochujangajji (Korean-style pickled peppers)
#sangchoogeotjeori (Korean salad and dressing, recipe in the first cookbook, linked in bio)
That was a delicious night with friends!
3 weeks ago
![My signature Caesar dressing. Seriously, everyone loves it and it's a crowd pleaser, so give it a try!
Recipe link in bio (Linktree).
It's creamy, full of flavor, and can be made using all natural ingredients (easy to make it organic). The only store dressing I know that comes anywhere close to holding a candle to this one is the original Caesar Cardini's dressing. But I'm quite sure his original concoction whipped up as an improvised dressing didn't contain numerous ingredients you'd find in the mass-produced version today, like soybean oil, xanthan gum, corn syrup, potassium sorbate, Calcium Disodium EDTA, and more.](https://insaneinthebrine.com/wp-content/uploads/2024/06/447644788_7802968706391650_20807798026459575_n.jpg)
My signature Caesar dressing. Seriously, everyone loves it and it's a crowd pleaser, so give it a try!
Recipe link in bio (Linktree).
It's creamy, full of flavor, and can be made using all natural ingredients (easy to make it organic). The only store dressing I know that comes anywhere close to holding a candle to this one is the original Caesar Cardini's dressing. But I'm quite sure his original concoction whipped up as an improvised dressing didn't contain numerous ingredients you'd find in the mass-produced version today, like soybean oil, xanthan gum, corn syrup, potassium sorbate, Calcium Disodium EDTA, and more.
1 month ago
![Not gonna lie, always been a sucker for a humble flank steak grilled to a perfect medium rare. What cheap cuts do you love and what do you do to make them the 💣?
This was around 2.75 lbs, marinated overnight in roughly a 1/2 cup of coconut aminos (can sub soy sauce but I like the sweetness of the coconut aminos), 2 cloves of garlic minced or pressed, 1.5 tsp sesame oil, 1 tsp mirin, and 1 TBSP rice vinegar (I also threw in a tsp of perilla leaf oil but it's optional). Ideally store in vacuum seal overnight (up to 24 hours), or a zip top bag rolled tight to really marinate the meat. Flip every 6-8 hours if meat isn't totally submerged. Don't skimp out on a meat thermometer for an internal temp ~145°F.](https://insaneinthebrine.com/wp-content/uploads/2022/01/446968285_1358661591474570_4896860009581618978_n.jpg)
Not gonna lie, always been a sucker for a humble flank steak grilled to a perfect medium rare. What cheap cuts do you love and what do you do to make them the 💣?
This was around 2.75 lbs, marinated overnight in roughly a 1/2 cup of coconut aminos (can sub soy sauce but I like the sweetness of the coconut aminos), 2 cloves of garlic minced or pressed, 1.5 tsp sesame oil, 1 tsp mirin, and 1 TBSP rice vinegar (I also threw in a tsp of perilla leaf oil but it's optional). Ideally store in vacuum seal overnight (up to 24 hours), or a zip top bag rolled tight to really marinate the meat. Flip every 6-8 hours if meat isn't totally submerged. Don't skimp out on a meat thermometer for an internal temp ~145°F.
1 month ago
![I just came on here to sing the praises of Atlanta's Antico Pizza! @gioantico
The pickled, oil cured calabrian peppers are just to die for. With my gut issues I avoid this stuff now 99% of the time but, "when in Rome" and all that! I can't not 🤣.
I actually never had a pizza this good in New York or anywhere else except a close challenge by Atlanta's Baraonda across from the Fox Theatre (which is gone anyway, I'll need to try @baraondasandysprings).
I do have to say the original midtown Antico location is still my favorite but this was at the @braves game, which you can't complain about (until they lose 9-1)!
Bet y'all wouldn't have guessed the best pizza in the US was right here in ATL! But don't forget those peppers, especially on that pizza!](https://scontent-den2-1.cdninstagram.com/v/t51.29350-15/445277657_466273305858416_4512093560615365138_n.webp?stp=dst-jpg&_nc_cat=105&ccb=1-7&_nc_sid=18de74&_nc_ohc=bFvZrNijE0cQ7kNvgF-T-Eb&_nc_ht=scontent-den2-1.cdninstagram.com&edm=ANo9K5cEAAAA&oh=00_AYCiwtSK5m3wemh2xzRQ9m9B7BwyKmz9o-Ra4WIwgxuinA&oe=668F0216)
![I just came on here to sing the praises of Atlanta's Antico Pizza! @gioantico
The pickled, oil cured calabrian peppers are just to die for. With my gut issues I avoid this stuff now 99% of the time but, "when in Rome" and all that! I can't not 🤣.
I actually never had a pizza this good in New York or anywhere else except a close challenge by Atlanta's Baraonda across from the Fox Theatre (which is gone anyway, I'll need to try @baraondasandysprings).
I do have to say the original midtown Antico location is still my favorite but this was at the @braves game, which you can't complain about (until they lose 9-1)!
Bet y'all wouldn't have guessed the best pizza in the US was right here in ATL! But don't forget those peppers, especially on that pizza!](https://scontent-den2-1.cdninstagram.com/v/t51.29350-15/445359480_1007242393598466_3608508707458292692_n.webp?stp=dst-jpg&_nc_cat=109&ccb=1-7&_nc_sid=18de74&_nc_ohc=VriH_aVYSzwQ7kNvgFkAmXZ&_nc_ht=scontent-den2-1.cdninstagram.com&edm=ANo9K5cEAAAA&oh=00_AYB_P478OuIVYtNhL70ROIjU5QpC_A9pVLWr96D9o1oBGA&oe=668F0C18)
I just came on here to sing the praises of Atlanta's Antico Pizza! @gioantico
The pickled, oil cured calabrian peppers are just to die for. With my gut issues I avoid this stuff now 99% of the time but, "when in Rome" and all that! I can't not 🤣.
I actually never had a pizza this good in New York or anywhere else except a close challenge by Atlanta's Baraonda across from the Fox Theatre (which is gone anyway, I'll need to try @baraondasandysprings).
I do have to say the original midtown Antico location is still my favorite but this was at the @braves game, which you can't complain about (until they lose 9-1)!
Bet y'all wouldn't have guessed the best pizza in the US was right here in ATL! But don't forget those peppers, especially on that pizza!
2 months ago
![Umeshu (Japanese plum wine) aged two years. I bought the ume plums at @hmartofficial near #bufordhighway a couple springs ago. Easy recipe in my second cookbook, linked in bio.
After I took this I went ahead and strained and bottled and it's absolutely fantastic. Notes of cherry, oak, amaretto, prune, and more. Super smooth.
Absolutely critical to age at least six months. 9-12 months is really recommended, and for the primo stuff... two years (sometimes longer). Thanks two years ago self!!
Start a few so you can have some to age longer, if you can hold out.](https://insaneinthebrine.com/wp-content/uploads/2020/06/440947144_350051928074027_7854423427787032407_n.jpg)
Umeshu (Japanese plum wine) aged two years. I bought the ume plums at @hmartofficial near #bufordhighway a couple springs ago. Easy recipe in my second cookbook, linked in bio.
After I took this I went ahead and strained and bottled and it's absolutely fantastic. Notes of cherry, oak, amaretto, prune, and more. Super smooth.
Absolutely critical to age at least six months. 9-12 months is really recommended, and for the primo stuff... two years (sometimes longer). Thanks two years ago self!!
Start a few so you can have some to age longer, if you can hold out.
2 months ago
![Persian style pickles aka Khiar Shoor. Recipe in the first Insane in the Brine cookbook, link in bio.
Many ways of going about this. One such way is to ferment the pickles in a saltwater brine, but top them off with vinegar at the outset. This worries a lot of fermenters who associate vinegar with the death of bacterial strains necessary for fermentation. But consider the fact that these bacteria, especially the ones around at the end of a ferment, are themselves highly acid tolerant. These fermented with all the drama and fizz you've come to expect!
Unless the pH is below 3.4, the bacteria are not going to go dormant or die. In short, a small amount of vinegar isn't going to stop fermentation and may have certain benefits (a starting pH near or below 4.6 helps ensure no pathogenic microbes, and the vinegar gives a flavor boost too).
Want to give it a try?](https://insaneinthebrine.com/wp-content/uploads/2018/11/440847199_1494759041111902_6417535449064286679_n.jpg)
Persian style pickles aka Khiar Shoor. Recipe in the first Insane in the Brine cookbook, link in bio.
Many ways of going about this. One such way is to ferment the pickles in a saltwater brine, but top them off with vinegar at the outset. This worries a lot of fermenters who associate vinegar with the death of bacterial strains necessary for fermentation. But consider the fact that these bacteria, especially the ones around at the end of a ferment, are themselves highly acid tolerant. These fermented with all the drama and fizz you've come to expect!
Unless the pH is below 3.4, the bacteria are not going to go dormant or die. In short, a small amount of vinegar isn't going to stop fermentation and may have certain benefits (a starting pH near or below 4.6 helps ensure no pathogenic microbes, and the vinegar gives a flavor boost too).
Want to give it a try?
2 months ago