In slight departure from traditional pureMix.net video tutorials, Fab unveils his ancient family recipe for French Hot Dogs. (Otherwise known has LE Hot Dog, yo)
This real life mix of ingredients, organized in step by step fashion for easy at-home practice, touches on important tips and tricks such as: wine bottle opening technique, béchamel sauce making from scratch, baking basics and countless other crucial skills for everyday studio life.
00:00:06 Good morning children!
Today, in slight departure
from regular pureMix videos,
we're going to talk about
French hot dogs,
otherwise known as "Le hot dog".
00:00:17 The first thing I'm going to do
is show you
the list of stuff you're gonna need
from your grocery store
to be able to follow
and do your own "Le hot dog" at home.
00:00:26 You're gonna need:
a bottle of wine, with assorted glass.
00:00:31 The wine should preferably be
French, red, and old.
00:00:36 I'm gonna open it right away, because
it needs to breathe for the recipe.
00:00:40 There you go. This is a...
00:00:42 2000 Buzet,
it should not suck.
00:00:46 You're also gonna need...
hot dogs, preferably good quality,
and a few utensils:
a cutting board,
a pair of scissors that you did not use
for something nasty recently...
00:00:58 There you go!
It sounds good...
00:01:05 That'll be alright. OK.
00:01:07 A whisk...
Something else to stir, whatever...
00:01:11 Two pans...
00:01:12 One for the hot dogs,
one for the sauce.
00:01:16 Milk. Butter. Flour.
00:01:20 A measuring cup for liquids.
00:01:22 A little scale, just in case...
Let's be precise about this.
00:01:26 A grater for the cheese.
00:01:28 And what they call "French Bread."
If you have a choice,
which you may or may not,
try and find something small like this,
which in French they call a "ficelle"
which means a "rope", or a "string."
It's a really small baguette, really.
00:01:46 And the point of that is that
you're gonna put the hot dog in it,
and it's better if you don't have
80% bread and 20% hot dog.
00:01:54 The whole point is to balance it well.
It's kind of a mixing thing.
00:01:58 As always, you need a clear vision
of what you're shooting for
at the end of the project.
00:02:02 In this case,
I'm interested in eating soon.
00:02:05 So I'm gonna warm up the oven now,
so that it's ready
when all my preparations
and all my stuff will be put together.
00:02:11 So I'm gonna preheat the oven.
00:02:13 Also, I want to make sure
that the hot dogs are cooked
by the time I'm done with the sauce.
00:02:17 So I'm gonna turn the water on
right now.
00:02:19 In the meantime, take a knife...
00:02:21 Make very small incisions
on the hot dogs. Very small.
00:02:25 This is so that
they don't blow up in your face
when you put them in the water.
00:02:29 Something that's good to do now,
while the hot dogs are still cold,
so you don't burn your fingers later,
is to cut the bread to the right length.
00:02:36 It's in good taste
to make the hot dog bun, if you will,
more or less the size of the hot dog.
00:02:43 Là... voilà!
Let's make four.
00:02:51 What I'm gonna do now is
I'm gonna torture the bread
into accepting the sausage.
00:02:57 The way I usually do it...
00:02:58 is I just cut the upper crust like this
and make a little "V"...
00:03:04 I know it's a disgrace
to discard such wonderful bread,
but you can always nibble on it
while you cook. So the idea is this.
00:03:10 I like it when the hot dog sticks out
a little bit on the side. It's fun.
00:03:14 Then you can remove
a little bit of the inside...
00:03:17 so that there's more room
for the goodies.
00:03:20 So I have my four buns ready.
00:03:23 Next thing I can do,
while I wait for the sausages to go,
is grate the cheese.
00:03:29 How much cheese to grate?
I don't know!
As much as you can stand.
00:03:35 It's time to integrate
the wine in the recipe.
00:03:38 You smell it...
00:03:41 It should not suck...
00:03:45 It does not suck!
OK! Next!
Let's put the hot dogs in the water.
00:03:53 Et voilà. Then you turn the heat off.
00:03:56 And you count six to eight minutes,
depending on...
00:03:59 how neurotic you are
about germs and stuff like that,
how good your hot dogs are,
and how long it's gonna take you
to make the sauce.
00:04:06 Let's make the sauce!
You're gonna need
equal parts butter and flour.
00:04:11 Let's try for 30 grams of butter,
and 30 grams of flour
for this amount of hot dogs.
00:04:19 If you're in America and you don't know
grams, you should try, it makes addictive.
00:04:23 That's 30 grams of butter.
I'm gonna turn the heat on,
under my pan here.
00:04:29 And 30 grams... of flour.
00:04:33 Flour is a pain in the butt
because it flies all over the place.
00:04:37 Et voilà! OK.
00:04:39 So the point here is to use the whisk,
and to whisk the flour
onto the melted butter
to make what we call a "beurre blanc"
or "beurre roux",
depending on how far you cook it.
00:04:51 It's still melting...
I hate electric heat!
Alright. You do have to wait
until it's fully melted.
00:04:57 It's like watching paint dry,
but... louder, and smellier.
00:05:01 OK, I'm too impatient!
So I am mixing the flour with the butter
and it should look like this
more or less.
00:05:07 Don't put all the flour at once,
or you'll suffer.
00:05:11 There you go.
00:05:12 It's ok if it becomes a little bit solid,
that's no big deal.
00:05:16 Make sure the heat is not too much...
It's too much right now.
00:05:19 That's good enough.
00:05:21 Then...
just measure 400 centiliters of milk,
which, just like the grams,
centiliters, milliliters...
00:05:30 Very, very addictive measure system.
00:05:33 So you start pouring
a little bit of milk at a time,
and just extend
the paste you just made into a sauce.
00:05:42 I wish you could smell this,
it's lovely.
00:05:48 And while it cooks,
we're gonna season it.
00:05:51 To season it, you need pepper.
00:05:55 How much pepper?
Like... A big smidgeon... -ish.
00:06:00 Some salt.
00:06:04 About this much.
00:06:05 And... Nutmeg.
So put the nutmeg in there.
00:06:10 Just do it. OK.
Just keep stirring.
00:06:14 So this is gonna cook for a minute
so it gets a little thicker.
00:06:19 I'm gonna let it rest for a second,
and go to part 2
of the red wine part of the recipe.
00:06:27 Definitely, it does not suck. Alright.
00:06:30 Once the consistency is just right,
which is about like this,
a little like a pudgy thingy,
put a little bit of the sauce
in the hot dog like this.
00:06:45 Well, in the bun, really.
00:06:48 Here you go.
00:06:55 You could use a spoon too,
but I forgot to get one
and I'm too lazy to go get it.
There you go.
00:07:01 Then you take the dogs...
00:07:06 And you put them in place.
00:07:12 And then you take the cheese,
and shove it on top.
00:07:15 It's really a healthy meal.
00:07:18 Voilà! It goes well with the wine.
00:07:23 Perfect. Alright.
So this goes inside the oven.
00:07:28 So let's do that. Four minutes maybe.
00:07:31 I put it fairly high up in the oven
so that if I feel like
browning the cheese with
a little bit of the broiler on top,
I just press one button,
I don't have to...
00:07:40 I put it at the bottom,
the browning is not gonna happen,
you know, it's planning ahead...
Vision! Vision is key!
Groovy!
It may blow up.
00:08:00 Ooooh yes!
Look at that...
00:08:05 I take them out.
Oh it smells great!
There you go... Et voilà!
If you're wondering about
where this recipe comes from,
well it's a personal adaptation of
the hot dog that you can get
after a gig in Paris,
in Pigalle at 3 or 4 AM,
you go and you have a whole bunch
of shops, and this is what they make.
00:08:25 Ouh! Hot!
Ouch!
Alright. You know what? Ouch!
When you go to Pigalle,
they do serve them this way.
00:08:36 Remember, what they say,
once you go French, you can't go back.
00:08:45 Et voilà!
Once logged in, you will be able to read all the transcripts jump around in the video.
Fab Dupont is an award-winning NYC based record producer, mixing/mastering engineer and co-founder of pureMix.net.
Fab has been playing, writing, producing and mixing music both live and in studios all over the world. He's worked in cities like Paris, Boston, Brussels, Stockholm, London and New York just to name a few.
He has his own studio called FLUX Studios in the East Village of New York City.
Fab has received many accolades around the world, including wins at the Victoires de la Musique, South African Music awards, Pan African Music Awards, US independent music awards. He also has received Latin Grammy nominations and has worked on many Latin Grammy and Grammy-nominated albums.
Fab's bite sound is the best , I’ve ever heard from his video.
Adis Cengic
2020 Sep 07
just mix everything hahaha :D nice job dude
kennygscott
2020 Jul 20
I don't know if I like Fab's mixing videos or cooking videos better. Beautiful.
Ricardo M
2020 Mar 25
More hahahahaha, I need more recipes!
Roberto_A
2019 Nov 13
Moutarde de Dijon, Fabrice, moutarde de Dijon!
pascal_albin.g
2018 Mar 06
Monsieur Fab
Soyons précis, it's not "beurre blanc" ou "beurre roux" but "roux blanc" ou "roux brun"
félicitations !!!
nersonangelo
2018 Jan 14
The Oven is on pre-fader mode ;)
gordonliv@uwclub.net
2017 Apr 21
You don't mean 400 centilitres of milk, do you? You mean 400 millilitres. 400 centilitres is FOUR LITRES! That is more than a gallon! (US gallon, not UK gallon).
You could also say 40 centilitres, which is the same as 400 millilitres.
When do we get the recipe for pizza?
Or is that too Italian? ;-)
Kris_Heidt
2016 Dec 02
Are you sure it's legal in the U.S. to eat a hot dog without ketchup?? It looks great, I'm going to try it.
Dazz13
2016 Nov 28
That was fantastic. "Voilà" is right... although still needs ketchup NOM. :)
Where can i download the ingredients? i couldn't find a link anywhere and had to go buy some.
i've been trying the the 1176 on the hotdogs - great flavour and texture !
:)
abbasfamilyusa
2013 Aug 18
Fab-ulous!!! Merci pour la recette. Will definitely try a BBQ version at my next cook out. A bientot.
Paco seren
2013 May 10
Nice mix :)rock
jasonxoc
2013 Jan 21
That happy background music is perfect; cracks me up :P
zindozs
2012 Sep 24
Et le pauvre prétexte du "Si je vais à Pigalle, c'est pour les hot dogs"...
zindozs
2012 Sep 24
allons enfants de la chopiiiihineu
le jour de boire est arrivé
Moi, dans la sauce, je met du gruyere rappé pendant la cuisson, c'est à tomber!
chris martins
2012 Sep 21
Un grand malade... J'adore l'idée... Bon appétit !
jimmykiddo
2012 Sep 14
i loved the stereo widening of the bun at the beginning of the recipe !
Jimmers
2012 Sep 13
I do know grams, but have never used them for cooking, ha-ha. Fortunately, I have not used grams as a measure for a long while, but this seems a very healthy way to go with them. I am hungry, so I am off to the Markeet for Le Baqquet which looks like a rope and some dogs. Thanks for the recipe!
mbliss
2012 Aug 13
Need more wine.......
Becky Jo Benson
2012 Aug 10
Fab! You are so funny!! Thank you for making this video for us. Very cool! Becky Jo Benson
ellance
2012 Jul 21
I'd be really interested in learning about the Croque-Monsieur slices of bread compression, Do you plan something about this ?
Cheers from Paris
kajibistudio
2012 Jul 20
i'm french but i don't know this way to make hot dog. I do it for my wife and my child and everybody say whaoooooooo ! so thanks
avg44
2012 Jul 19
I can't believe this one was for free!! :)
ECmaj7
2012 Jul 15
Are you using Gruyère?
I will makes these for my next wine tasting party!
I wish you could come.
We could debate about French vs California wines, ha!
This recipe has inspired a possible variation, Le Hot Dog Gougères.
Emilio
bigsonic
2012 Jul 15
la marseillaise au ukulele ça fracasse !!!
trop bon tes hot dog , allez direction pigalle !!
allons enfants de la....
SimL
2012 Jul 15
Hahahahahahahahahahaha I thought it was a joke only for the "coming soon" section.... Now it's even more funny!! You guys really did it!!!!! :O
Great idea for an "after gig snack", i'm gonna do this next time, i'm in the same situation right now, hungry after a gig, but no baguette, no dogs and no wine..... daaaammn!!!
I guess I'll just get a poutine, after all it's our national post-gig junk-food out here.
Bonne fête nationale à toi!
BobRogers
2012 Jul 14
Happy Bastille Day! Thanks for this video. Wish I was young enough to think of a 2000 Buzet as old. Young wine is better anyway. Cheers!
