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Video: Cook up patriotic dishes for election night

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    >>> is the perfect time for a patriotic get-together. we have the director of " martha stewart living ." good morning to you.

    >> good morning. we have something for both sides of the aisle. great bipartisan dip because everyone loves it, can i just say one thing. if your neighbors are in need invite them over, especially in this tri-state area.

    >> absolutely.

    >> spinach artichoke dip. we have cream cheese in here, some artichokes which are canned and drained.

    >> canned artichokes.

    >> parmesan cheese , a little lighter weight than your big stick goopy dip.

    >> can you use low-fat cream cheese .

    >> if you want and lemon juice , garlic and cayenne. can you chop this if you don't have a food processor .

    >> that's about a glove of garlic.

    >> if this works we'll be really lucky.

    >> come on.

    >> and we want to get this really nice and completely smooth, all right?

    >> and how long would you do that?

    >> just until you look in and it's smooth and that's completely smooth. then we add the rest of the artichokes. we add some spinach, those are the two stars of this recipe, the spinach and the artichoke.

    >> spinach you cooked.

    >> either cook it and drain it or you can defrost it from the freezer.

    >> got it.

    >> and then we have some scallions and that's it. completely it. what we do with this one is we just pulse it so we have chunks so it's nice.

    >> i think that answered my question. wondering why you saved some of the artichokes.

    >> because you want texture in here.

    >> and this is what you have ander is of it with crudite.

    >> i notice you have the red and blue, a nice touch.

    >> here we are in the two places that our candidates hail from. we have our chicago dogs, and to make a chicago dog it's -- they are so serious in that windy city about their dogs. you've got the pickle. you've got tomato. you've got some -- a little bit of onion and you need to have this relish, there's the thing.

    >> did you make that neon relish.

    >> you can buy it or you can make it, and then oh, darn. i don't have the squeeze bott. you've got to zigzag the mustard.

    >> you do.

    >> this is so not chicago .

    >> how am i going to do it?

    >> listen, i'm doing it. i want to do them proud and a little bit of celery salt and you wonder why celery salt ?

    >> i have no idea. that's the way they do it.

    >> that's the chicago .

    >> you toast the bun.

    >> with a little bit of poppy seed on it, too.

    >> okay.

    >> oh, i forgot the sport pepper . little peperoncini on top.

    >> you partial to any particular hot dogs or any will do in.

    >> the red hots is what you did and i boiled these with beef because i couldn't get my hands on red hot dogs.

    >> on the other side we have new england clam chowder . it's super easy, only a few ingredients. make a big batch and have your neighbors over ander is of it with a little garlic bread and to book end our bipartisan dip i felt like you could have some hard apple cider . apple is as american as apple cider and then just have regular ciders. this is hard with punch to it and regular cider for the kid.

    >> chowder is great for a cold tonight, night. recipes on the website.

    >> super easy. chowder is so easy, really easy. new england clam choweder.

    >> thank you so much.

    >> thanks, savannah.

    >> find all the recipes on

TODAY recipes
updated 11/5/2012 6:58:19 PM ET 2012-11-05T23:58:19

Recipe: Chicago hot dog

Ingredients
  • 2 cups water
  • 2 dozen cherrystone, littleneck or small quahog clams, scrubbed (2 cups clam meat)
  • 1 ounce (2 tablespoons) unsalted butter
  • 2 slices bacon, chopped
  • 1 small white onion, chopped
  • 1 1/2 celery stalks, tough fibers removed, cut diagonally into 1/4-inch pieces
  • 2 stems fresh thyme
  • 1 fresh bay leaf
  • 9 whole black peppercorns
  • 2 small russet potatoes, peeled and cut into 3/4-inch pieces
  • 1 1/2 cups half-and-half
  • Coarse salt
Preparation

Preheat oven to 375 degrees. Bring a large pot of water to a boil.

Brush the outside of the buns with butter. Sprinkle over poppy seeds. Cook in the oven, cut side down for 5 minutes. Simmer the hot dogs to heat through, 5 minutes.

Place a hot dog into each bun. Place a pickle spear on one side of the bun and two tomato wedges on the other. Squirt the mustard in a zigzag pattern over each dog. Spoon a dollop of relish onto each and scatter the white onion all over. Place a pepper on top of each hot dog. Sprinkle with celery salt and serve.

Serving Size

Makes 4 dogs

Recipe: Spinach-artichoke dip

Ingredients
  • 1 can (14 ounces) artichoke hearts in water, rinsed, drained and coarsely chopped
  • 4 ounces reduced-fat bar cream cheese
  • 1/4 cup plus 1 tablespoon grated Parmesan
  • 1 tablespoon fresh lemon juice
  • 1 small garlic clove, chopped
  • 1/8 teaspoon cayenne pepper
  • 2 scallions, sliced
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • Raw vegetables, such as bell-pepper wedges, carrot slices and cauliflower florets, for dipping
Preparation

Place half the artichokes in a food processor; add cream cheese, 1/4 cup Parmesan, lemon juice, garlic, cayenne and 3 tablespoons water. Process until smooth.

Add scallions, remaining artichokes and spinach; pulse briefly. Transfer mixture to a serving bowl. (To store, refrigerate, up to 2 days.) Top with 1 tablespoon Parmesan, and serve dip with raw vegetables.

Serving Size

Makes 8 servings

Recipe: New England clam chowder

Ingredients
  • 2 cups water
  • 2 dozen cherrystone, littleneck or small quahog clams, scrubbed (2 cups clam meat)
  • 1 ounce (2 tablespoons) unsalted butter
  • 2 slices bacon, chopped
  • 1 small white onion, chopped
  • 1 1/2 celery stalks, tough fibers removed, cut diagonally into 1/4-inch pieces
  • 2 stems fresh thyme
  • 1 fresh bay leaf
  • 9 whole black peppercorns
  • 2 small russet potatoes, peeled and cut into 3/4-inch pieces
  • 1 1/2 cups half-and-half
  • Coarse salt
Preparation

Bring water to a boil in a large pot. Add clams, cover and cook until shells open, about 10 minutes. Transfer clams to a large bowl, reserving cooking liquid. Discard any clams that do not open. Remove meat from shells and return to bowl. Discard shells. Pour reserved liquid through a fine sieve lined with cheesecloth into a large bowl (you should have 2 1/2 cups). Sprinkle a few tablespoons liquid over clams to keep them moist.

Melt butter in a large pot over medium heat. Add bacon, and cook, stirring, until golden brown, about 3 minutes. Pour off excess drippings, leaving just enough to coat bottom of pot. Add onion and celery, and cook until softened, 3 to 4 minutes.

Wrap thyme, bay leaf and peppercorns in a piece of cheesecloth, and tie with kitchen string. Place cheesecloth in pot, and add potatoes and 2 1/2 cups reserved clam broth. Simmer over medium heat until potatoes are tender, 5 to 7 minutes.

Chop clams. Add clams and half-and-half to pot, and heat until just warmed through, about 1 minute. Discard cheesecloth, and season with salt. Serve immediately.

Serving

Some clams are naturally salty, so taste the soup before adding salt. The soup can be made a day in advance through step 3 and refrigerated overnight.

Serving Size

Serves 8 to 10

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