JJ Johnson, Harlem chef and subject of our recent video series New Chefs Rising, has a cookbook out that you’re going to love. Dive into his unique style of fusion fine cuisine, with Latin, Southern and island influences that are a sight to behold and a wonder to savor. These chicken yard dogs are great if you’re feeling a little peckish? Get it?
Alexander loves hot dogs, so our challenge was to make one that fit into a fine-dining atmosphere. We chose good-quality chicken hot dogs for both flavor and health and then we topped them with our chicken chili We also brush the hot dog buns with butter before lightly toasting them.
- 8 good-quality chicken hot dogs
- 8 New England-style hot dog buns
- 2 tablespoons unsalted butter, melted
- 2 cups Bebop Chicken Chili
- 1 cup shredded cheddar cheese
- 2 scallions, chopped
Bebop Chicken Chili (makes 2 quarts)
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 teaspoons kosher salt, or more to taste
- 2 tablespoons minced garlic
- 2 red bell peppers, diced
- 1 poblano pepper, diced
- 1 1/2 pounds ground chicken
- 1/4 teaspoon ground cayenne
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 1/2 cups Spicy Black Beans or 1 15-ounce can black beans, rinsed and drained
- 2 tablespoons dark brown sugar
- 1 bay leaf
- 2 teaspoons worcestershire sauce
- 1 14.5-ounce can stewed tomatoes
- 2 cups chicken stock
- 1/2 teaspoon freshly ground black pepper, or more to taste
For the chili
Heat the oil over medium-high heat in a large Dutch oven and add the onion when the oil begins to shimmer. Sprinkle with 1/2 teaspoon of the salt and sauté for about 3 minutes, until the onion is translucent. Add the garlic, bell peppers, and poblano and cook until softened, about 5 minutes.
Once the vegetables are soft, add the chicken and spread it out in an even layer on the bottom of the pot. Stir to crumble the chicken as it cooks.
Once the chicken begins to turn opaque, after about 3 minutes, add the spices, herbs, and the remaining 1 1/2 teaspoons salt. Stir to coat and toast the spices and cook for about 3 minutes.
Stir in the remaining ingredients and bring to a simmer. Lower the heat to medium and cover the pot. Simmer the chili to let the flavors meld and the sauce thicken, about 45 minutes. Stir occasionally to make sure the bottom doesn't burn.
Season to taste. let cool and store in an airtight nonreactive container in the refrigerator for up to 3 days, if you're not serving it immediately.
For the dogs
Bring 1 inch of water to a simmer in a large skillet. Add the chicken dogs and cook to plump and heat through, 5 to 8 minutes.
Heat a large cast-iron griddle pan over medium heat. Brush sides of hot dog buns with the melted butter and griddle them, turning, until deeply golden brown, about 30 seconds per side.
Add the hot dogs to the griddle pan, turning often to crisp the casings, about 2 minutes. Place the crispy-skinned dogs in the buns and top each with ¼ cup chili.
Garnish with the cheese and scallions.