Chef Elizabeth Karmel joined "Good Morning America" on Memorial Day to grill up some smothered hot dogs and two delicious, easy sides.

PHOTO: Chef Elizabeth Karmel joined "Good Morning America" on Memorial Day to share recipes.
Chef Elizabeth Karmel joined "Good Morning America" on Memorial Day to share recipes.

Check out the full recipes below.

Carolina Dog Smothered in “Red” Barbecue Slaw

PHOTO: A grill of corn, hot dogs and burgers.
ABC News
A grill of corn, hot dogs and burgers.

"The simple pleasures of a grilled hot dog and the crunchy, sweet and tart vinegar slaw is a combination that be tried at least once in a lifetime," Karmel said.


1 small green cabbage, chopped

1 recipe Lexington-Style (Red) Barbecue Sauce (see below)

Red BBQ Sauce

2 cups cider vinegar

1/2 cup ketchup

1/4 cup brown sugar

2 tablespoons white sugar

1 tablespoon kosher salt

1 teaspoon ground white pepper

1/2 tablespoon red pepper flakes (the more flakes, the hotter the sauce*)

1/2 teaspoon black pepper

8 jumbo hot dogs, grilled

8 hot dog buns


Mix all sauce ingredients together and let sit at least 10 minutes or almost indefinitely in the refrigerator. (*Note, the longer the sauce sits, the hotter it gets since the heat from the red pepper flakes is brought out by the vinegar. Start with ½ tablespoon red pepper flakes and then add more to taste if desired.)

Mix sauce and chopped cabbage together until well mixed and not quite wet. Refrigerate. Let sit 2 hours or overnight.

The cabbage will release liquid as it sits so you will need to mix again just before serving.

When ready to serve, place hot dogs in their buns and smother them with the red slaw.

Serve immediately and watch the smiles appear!

Creamy Coleslaw

"This is a bright fresh version of classic coleslaw. The hand-grated carrots add natural sweetness and color to the slaw that is tangy with lemon and a touch of Dijon mustard," Karmel said.


1 small head green cabbage, grated (about 6-7 cups)

1 cup hand-grated carrots

2 tablespoons granulated white sugar

1 teaspoon fine-grain sea salt

1/2 teaspoon white black pepper

2 tablespoons fresh lemon juice, plus a little more if desired

1 cup Hellmann’s mayonnaise

1 tablespoon Dijon mustard


Mix cabbage and carrots together; set aside.

Mix sugar, salt and pepper together; add 2 tablespoons lemon juice and stir well. Continue mixing until sugar is dissolved.

Add mayonnaise and whisk until creamy to make coleslaw dressing. Taste and if you want it to be a little tarter, add more lemon juice to taste.

Mix cabbage mixture with dressing and chill at least 1 hour before serving. The dressing should be thick because the cabbage will release liquid as it sits.

Mix well just before serving.

Serve cold.

Five-Cheese Mac and Cheese

PHOTO: A tray of macaroni and cheese.
ABC News
A tray of macaroni and cheese.

"This creamy cheesy version of mac and cheese is a one of Elizabeth Karmel’s signature dishes and embraces the high and the low traditions of American Mac and Cheese. If you are looking for a twist to the classic, make this with roasted or blanched cauliflower instead of pasta—you won’t believe how good it is!"

Serves 10

1 pound Penne Rigate (or 6-8 cups cauliflower)
4 cups half and half
4 tablespoons (1/2 stick) unsalted butter
6 tablespoons unbleached all-purpose flour
1 teaspoon smoked paprika, plus more for garnishing
Sea salt and freshly ground black pepper to taste
4 ounces best-quality gruyere cheese, grated
16 ounces best-quality extra-sharp white cheddar cheese, grated
6 ounces best-quality Fontina cheese
2 ounces grated real Parmesan-Reggiano cheese
4 ounces Velveeta cheese -- processed cheese product


Preheat the oven to 350 degrees. Bring a large pot of water to a boil. Add the pasta and cook at a rolling boil until just tender. Drain, rinse under cold water, drain again and set aside in a large bowl.

Mix all the cheeses except the Velveeta together and set aside.

Bring the half and half just to a boil in a heavy saucepan and set aside. Meanwhile, melt the butter in another heavy saucepan. Add the flour, and whisk over low heat for 5 minutes. Do not brown. Remove from the heat.

Add the hot liquid to the flour mixture, and whisk well. Add the paprika, season with the salt and pepper, and return the pan to a low heat.

Add half the cheese mixture, and stir until combined. Cook over medium-low heat, whisking constantly, until the mixture thickens; about 5 minutes.

Add the Velveeta and whisk really well until it's all incorporated and very creamy. Add sauce to the pasta (or cauliflower). Toss well to coat completely.

Coat a 13-by-9-by-2-inch flameproof baking dish/casserole with butter, then fill it with half of the sauced-pasta. Distribute half of the remaining cheese evenly over the pasta. Repeat layering.

Place the dish on a baking sheet, and bake until hot, lightly browned and bubbly, about 20 to 25 minutes.

If a darker crust is desired, place casserole under the broiler, 4 inches from the heat, until the top is golden and bubbling, 1 to 2 minutes, serve immediately.