In this pork-crazy age, it's no surprise that hot dogs are enjoying a culinary renaissance. New Yorkers in particular have a wide variety of options to select among, from an upscale Kobe beef dog at David Burke to a steaming frank from a sidewalk stand. I've always been a fan of the traditional ballpark preparation (ketchup, mustard and relish in a bun), but a chef instructor at The French Culinary Institute recently introduced me to a tempting alternative.
Chef Marc Bauer, a certified Master Chef and instructor at The FCI since 1992, is an amazing instructor and capable of creating culinary masterpieces. One of his most memorable dishes, though, was a simple, three-ingredient endeavor. There was an excess of chorizo from the sausage making class one day, and Chef Marc cooked up some of the spicy Spanish pork sausage to have as a snack. He served the "hot dog" in a way he remembered from his childhood, sandwiching the sausage in a fresh baguette that was slathered with harissa, a piquant Moroccan red chili sauce. It was a spicy bight, but the smoky paprika in the sausage blended perfectly with the zesty sauce, and the baguette cut down on the heat. Had I not been in pastry class at the time, I would have washed it down with a cold beer. I've printed the recipe below so that you might have that opportunity.
1 9 inch section of French baguette, sliced in half horizontally
1 fresh Spanish chorizo sausage
1 jar store bought Harissa (such as Mustapha's Moroccan)
- Prepare barebeque to medium-high heat and grill the chorizo until cooked through, about 2 to 3 minutes per side.
- Meanwhile, slice baguette and spread harissa on both halves (use less if you desire a milder dish).
- Place chorizo in baguette and enjoy!
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