8 servings
PREP TIME
5 minutes
COOKING TIME
10 minutes
TOTAL TIME
15 minutes
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
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.
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.
There’s a comfort to cooking with oxtails. It’s a dreamy piece of meat: It has the rich texture and flavor components that every chef dreams of—the fattiness of some cuts near the base, the leanness of others closer to the tip, and the bone marrow. It’s like picking up a spare rib.
Oxtail is kind of like the beef version of collards: frequently looked down on and misunderstood, and often cooked within an inch of its life. It’s also one of the more affordable cuts of beef available. In Asian (especially Korean), African, or Caribbean cuisine, oxtails are most often used in stews and soups and served with a starch like rice.
The oxtail braising liquid is like a pot of gold that you can keep in your fridge, and it will add rich depth to everything you make. You can use it to flavor beans and soups or to add a layer of complexity to our chili recipe or to stewed meat like short ribs. Use it anywhere you might use beef stock.