I Wanna Be Your Dog- A Rockin’ Hot Dog

I Wanna Be Your Dog would have to be one of my all time favorite songs…. From The Stooges self titled album it epitomizes everything that is great about rock music, loud and ugly and when it’s played it fills the room with a wonderful tension so palpable it feels like the electricity in the air before a fight.

If you come to my house for a drink, this song is always on the play list, I love it so much it was even my Wedding dance song.

The first three chords set the tone, dark, gritty and ominous, like the rusted steel gates of a Siberian Gulag but it is the constant and driving piano line that does it for me, like the heartbeat of a nervous breakdown it never stops and urgently propels you through the entire song.

So what has this got to do with a Hot Dog you ask?

Probably not a lot.

This version of a Hot Dog is not new, the first time I had it was at The Borough Market in London and I am sure that everyone has made something like this before.

And I know that Iggy would never eat anything like this. 

But for me late at night after seeing a band, instead of getting a Hot Dog off the street I always look forward to getting home and cooking this bad boy up… it goes perfectly with the beer in your belly and the loud music blaring from your stereo.

Baguette with Chorizo and pan-fried Spanish Onions served on a bed of Roasted Red Peppers, Shaved Parmesan, Baby Rocket and Balsamic Mayonnaise.

Serves 2

Ingredients

2 Baguettes

2 Chorizo Sausages

100g Baby Rocket

1 Red Onion

60g Parmesan Cheese

For the Roast Capsicum

1 Capsicum

300 ml Olive oil

2 Cloves Crushed Garlic

2 Sprigs Rosemary

For The Balsamic Mayonnaise

2 Egg Yolks

1 Tbsp Dijon Mustard

2 Tbsp Balsamic Vinegar

300ml Olive Oil

Squeeze of Lemon

Crack of White Pepper

Pinch of Salt

Method

For the Roast Capsicum

  1. Heat Oven to 180 degrees. Cut capsicum in half and stem and seed. Place into baking tray, drizzle with olive oil and roast until the skin is blackened and the capsicum is cooked.
  2. Place capsicum in plastic bag and sweat for approx 5 minutes. Remove the capsicum and peel off the skin.
  3. Place capsicum in a bowl with crushed garlic and rosemary and pour over 300ml olive oil. Let the Roast capsicum marinate in the oil in the fridge for at least an hour even better if left over night.

For The Balsamic Mayonnaise

  1. Place 2 egg yolks in a bowl with mustard, salt, pepper, Balsamic Vinegar and a squeeze of lemon.
  2. Mix the ingredients with a wooden spoon or whisk and in a slow stream start adding the olive oil, a little at a time ensure that the mixture does not curdle. Continue to mix and add the olive oil until the mixture has achieved the desired consistency. Add more Balsamic if needed to ensure the flavour is present in the mayonnaise.

To Finish

  1. Heat a little olive oil in a pan.
  2. Cut the Chorizo in half lengthways. Cut Red onion in half and then into thin strips for sautéing.
  3. Place the Sausage on one side of the pan and the onions on the other. Cook the Chorizo until it has browned on both sides. Cook the onion until soft and into has coloured Remove both from heat when done and drain on paper towel
  4. Cut Baguettes in half, (you can toast these on a hot griddle pan if you like) and spread on a generous amount of Balsamic Vinegar.
  5. Toss the Rocket in olive oil and add to baguette then top with onion, Chorizo and shave Parmesan with a vegetable peeler over the top.
  6. Remove the Roasted Peppers from oil and drain on paper towel. Cut into strips and place over the cheese the put the lid on. Season with Salt and Pepper and serve!