I have no idea what is happening to me lately, but I have been craving hot dogs. Now the last time that happened, I was pregnant with my daughter Paula. And no, this 76 year old lady is definitely not pregnant. And frankly, even if it were still possible, I’d slit my throat if that was the case! (No offence Paula.) The ability to get into that condition left the realm of possibility about 35 years ago. Thank God! (Again, no offence intended.)

So that leaves me with this quandary. Why in the name of all things gourmet, would I be craving a hot dog? Am I not getting enough saturated fats, preservatives, and nitrates in my diet? Am I feeling salt depleted? What could be happening to my body that would cause this unhealthy craving? So I decided to think on the subject. Which I did. And I came up with a most logical and reasonable conclusion. Hot dogs taste good. They are simply really, really yummy.

Now I am not so far gone as to eat just any old hot dog. Even I can show restraint when forced to face the facts. And the fact of the matter is – not all hot dogs are created equal. Some are just healthier than others. For example, Organic Valley Beef Hot Dogs, Hebrew National 97% Fat Free Beef Franks, Applegate Natural Stadium Beef and Pork Hot Dogs, and our favorite – Painted Hills Natural Beef Uncured Beef Hot Dogs are far better for us, and much tastier than their cheaper contemporaries. So although a lean piece of baked chicken would ultimately be much better for me than a hot dog, it’s too late in the game for me to begin denying myself some of the simpler pleasures in life.

So, with that in mind, I made hot dogs in a blanket last evening for dinner. And I have to tell you, I was in comfort food heaven. Warm out of the oven, then dunked in Sriracha Dipping Sauce (see recipe below) and creamy Dijon mustard, I was one happy lady at dinner. And to go along with the hot dog, a Spicy and Savory Hasselback Potato. (Recipe coming soon.) Altogether a very satisfying meal.

And I have to say, the “blanket” was one of the main reasons I enjoyed the hot dog so much. The dough was terribly simple to prepare, and took only about 90 minutes from beginning to end. Of course, most of that time was hands free so I could accomplish other things while the dough was rising. So last evening, instead of eating hot dogs wrapped in large, fluffy, boring grocery store buns, our dogs were lovingly encased in soft and flavorful homemade cheese bread.   

I truly hope you give this recipe a try. I’m sure your entire family will enjoy this delicious way to raise the simple hot dog to a new level of excellence. And remember, not all hot dogs are terribly bad for us. Granted, health food they’re not. But once in a while, a real comforting treat.  

As always, try and remain safe and sane through all the political turbulence going on right now, the increase in covid-19 cases, and the approaching holidays. If there ever was a year that I would not especially want to repeat, it’s 2020. But even with all the stress this year has brought with it, I still wake up in the morning looking forward to spending another day with Mr. C., playing in my kitchen, talking or social distancing with family and friends, and closing my day by reading a few chapters in a good book. And every night as I drift off to sleep, I give thanks for all the joy I have in my life. May you too find joy in every day pleasures. Peace and love to all.

2 tsp. quick-rise yeast

½ c. warm water

1 tsp. granulated sugar

1 T. extra virgin olive oil, plus more for oiling the bowl

¼ tsp. kosher salt

scant ¼ tsp. granulated onion

¼ c. grated sharp cheddar cheese

1¼ c. unbleached all-purpose flour, or more as needed

6 hot dogs or sausages of choice

1 egg

2 tsp. milk

sesame seeds

Combine the yeast, water, and sugar in the bowl of your stand mixer using your bread hook. Let sit for 3-4 minutes. Add the olive oil, salt, granulated onion, cheese, and 1 cup of the flour. Mix on low until a soft dough forms. Knead, adding additional flour as required, until the dough sticks to the bottom of the bowl but not to the sides. The dough should still feel slightly sticky.

Pour a bit of olive oil into the bowl, and using your hands and a stiff rubber spatula, form the dough into a ball. Cover and let rise for one hour or until doubled in size.

Punch the dough down and divide into 2 pieces. Roll each piece into a 10-inch circle on a well-floured surface. Then using a pizza cutter or sharp knife, cut each circle into thirds. Starting with the wide end of the triangle, wrap the dough tightly around each hot dog. Place narrow point down on a parchment paper lined baking sheet.

Whisk the egg and milk together and brush the top of each dough wrapped hot dog. Sprinkle with sesame seeds. Let sit while you pre-heat your oven to 400 degrees.

Bake for about 15 minutes, or until golden brown. Serve warm.

SRIRACHA DIPPING SAUCE

¼ c. mayonnaise

¼ c. sour cream or Greek yogurt

1½ tsp. Sriracha, or more to taste

Stir until well combined. This simple sauce truly is crazy good.