Earlier in the show,
I gave you guys a sneak peek behind-the-scenes
of the Becoming tour from Michelle Obama,
that's her latest book.
I don't know that I'm gonna sell anywhere near
as many copies, six million I think she sold,
but I did wanna give you guys a little sneak peek
of my latest cookbook.
It's five years since I've published a cookbook.
This one's very special to me.
It's called 50,
it's Memories and Meals from a Sweet and Savory Life.
(laughs)
I wrote 24 essays, kind of snapshots of my first 50 years,
and there's over 120 recipes.
I delivered way more than that,
there'll be added content online as well,
but it's special to me.
It's kind of a scrapbook of my whole life.
You guys, it won't come out 'till October 15th,
but you can actually pre-order it right now
at RachaelRay.com or Amazon.com,
or even in actual bookstores and booksellers everywhere,
and look for it in me.
I'm gonna go out on tour myself around October 15th.
Yay. (audience applauds)
I always feel so uncomfortable talking
about myself like that,
but I really did have a lot of fun writing that book.
Let me get comfortable again
by telling you what we're having for dinner tonight.
Chili dogs. (audience cheers)
I've got ground beef, 80/20, so 80% lean,
and then we're going to brown that
in a little bit of olive oil,
and I added some onion and garlic, and jalapeno pepper.
That's the base, okay?
And I cooked it up just in my little ol',
my best buddy here, my cast iron skillet.
Now, we're gonna season it up.
We're gonna do some smoked paprika,
a big ol' palmful of chili powder, of course,
smoked sweet paprika and cumin.
Cumin loves to hang out with coriander,
they go everywhere together.
A little salt and pepper.
Oh, and I don't think they put the garlic in yet,
we just have the onions cooking out in there.
So, I'm gonna add the garlic now.
I'm gonna add a little ground ginger.
Give this a stir.
Oh man, that smells good.
We're gonna toast up our spices a bit.
We're gonna add a little tomato paste
or sun-dried tomato paste,
and we're gonna add some Worcestershire sauce,
some hot sauce, cayenne pepper sauce.
Big ol' turn of the pan.
And to help it cook out, oh,
about a cup of water.
Now, we're gonna let that simmer,
we're gonna talk about the dog when we come back.
(audience applauds)
(upbeat music)
We are making chili dogs tonight.
We made our chili with the ground beef,
and onions, and garlic, and jalapeno peppers.
Our dogs, I love this technique.
I keep them warm and heat them through
in a little water bath at a low simmer.
Then, right before I serve them
so they have a good snap to them,
I throw them onto a hot griddle
and get the casings all nice and super crispy.
What we do with the cut sides of the top-split rolls
is baste them with butter and throw them on the griddle
(audience hums) so it tastes like you're
eating buttered toast with your chili dog.
I know. (audience laughs)
So, I've got half the griddle covered with the dogs,
I mean, with the rolls for the dogs.
I'm gonna take the dogs outta the hot tub
and put them on the sauna, I guess, (laughs)
on the griddle.
When we come back, once these get nice and crispy,
we'll stack our dogs, right after this.
(audience applauds)
This is how we do it, we've got our freshly-griddled,
toasted, buttered roll.
While the roll's nice and hot,
I put the cheese right down in there.
Then, we're gonna take our nice,
snappy-casing hot dog,
then we're gonna take a ton of our homemade chili sauce,
put that down over there, like that.
Mustard,
relish,
onions. (audience laughs)
Bring it, oh. (audience applauding)