Rachael Ray's Unique Toppings for Summer Hot Dogs

TV chef prepares four separate hot dogs along with her frutti di bosco cooler.
4:28 | 06/18/13

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Transcript for Rachael Ray's Unique Toppings for Summer Hot Dogs
All about the hot dogs today. Yep. This is dog v. Dog week. You've got a great project going on with dogs. We have a line of food made to human standards called nutrish and 100% of proceeds go to animal rescue. We done something special called the 100k challenge and handed over $600,000 to animal rescue big and small, 50 participating animalrescues. All across the country. Yes and challenged them to save the same amount of animals and we saved 15,000 extra lives of dogs and cats and excited we're kicking that off again. Starting up right about now. Get all the information on the site too. Such a great thing to participant in. We'll put it up on our website as well, goodmorningamerica.Com on yahoo! But now hot dog day. Different kinds of dogs. I propose all the time to people that when you're entertaining to do something inexpensive like a brunch and make one cocktail or fire up the barbecue. This is my byohd idea. Bring your own hot dog. Got it. I'm not real fast. In our current issue of the magazine we have a double center field of 12 different dress up dogs. This is a favorite of my family. Seven-layer dog. Make your own guacamole. The trick to any good guacamole sweat out the onions with lime juice and salt and any other flavoring agent, I have garlic and jalapeno or serrano pepper. Let it bleed out to get all the flavor and then I'll show you this cute trick. Look, you put your wire rack or cookie cooling rack over and smoosh and goes right through and I use a potato masher to make it quicker. We have some done. Don't worry about it. Get the pico de galle, lime zest. Lime juice, some jalapeno, cilantro, red onion, a little bit of salt, let that hang out a few minutes for the flavors to meld. A brilliant trick for any hog dog, tofu, beef dogs, heat them up in simmering water and slit down down the middle and crisp both sides. Already hot through so you're just crisping up the inside and outside of the dog. Guaranteed to be fully cooked. And extra crunchy. Here's how you build the seven layers. Vegetarian spicy refried beans with a little bit of cumin running through them, give me one of those dogs. Okay. So that's layer one. Layer two, layer three is pepper jack and cheddar cheese, layer four, crushed up corn tortillas. Layer five, our homemade guacamo guacamole. Guacamole, holy guacamole. Layer six, our pico de galle and layer seven, baby, a little of truffle. I don't know, george, you might want to take a break to take a bite out of that. She saved me. So sweet. Five more over here. Then we have our ton from our magazine all up on the website for "gma." Buffalo dogs with celery and carrots and bleu cheese and hummus dogs with spoked paprika, pickle lover dog with relish, fresh cucumber and celery then we have an italian dog with pesto aioli and seattle dog with cream cheese, grilled onions and hot peppers, all up on the website. Make all the cocktails for our event and another affordable idea. Everyone that came brought one cocktail and offer soft drinks. We make this with st. Germane and gin but it's a smash-up. It's a smashup of blackberries, full of antioxidants. A big fan right here. Delicious. Get right up there. All the details on all of this and the big dog challenge on goodmorningamerica.Com on yahoo!. We'll be right back.

This transcript has been automatically generated and may not be 100% accurate.

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