By People Staff
November 08, 2010 12:00 PM

BOBBY FLAY’S

AWARD-WINNING BURGER

Tortilla chips and peppers win over fans at Rachael Ray‘s Burger Bash

SANTA FE BURGER

Serves: 4

1½ lbs. ground beef

1 tsp. kosher salt

1 tsp. freshly ground black pepper

8 thin slices Monterey Jack cheese

4 hamburger buns

2 large poblano peppers, roasted (see below)

12 blue or yellow corn tortilla chips, coarsely crumbled

1. Heat grill to high.

2. Make 4 round patties, each about 1½ in. thick. Season with salt and pepper. Grill until charred on both sides and medium, about 8 minutes.

3. Place two slices of cheese on each burger. Close the grill lid or loosely cover burgers with foil. Cook until cheese melts, 30 seconds to 1 minute. Rest burgers on cutting board for 5 minutes.

4. Place burgers on buns. Top with peppers and chips.

For peppers: Preheat oven to 375. Brush peppers with canola oil. Season with salt and pepper. Roast on baking sheet, turning several times, until charred on all sides, about 15 minutes. Remove from oven. Put in bowl. Cover with plastic wrap and let sit for 15 minutes to allow skin to loosen. Peel, seed, and dice.

Bobby Flay’s Throwdown! is available in bookstores now.

SPOTTED AT THE LION

CELEB HOT SPOT THE LION

A fall dish from the downtown N.Y.C. eatery that’s as famous for its A-list clientele as its souped-up seasonal fare

BUTTERNUT SQUASH SOUP

Serves 6 (as a main course)

5 tbsp. butter

6 cups cubed butternut

squash

1 cup dark brown sugar

2 Granny Smith apples, peeled, cored and chopped (2 cups)

5 cups water

1 cup apple cider

1 tsp. salt

½ tsp. cinnamon

½ tsp. dried sage leaves

¼ tsp. ground cloves

2/3 cup heavy cream

2/3 cup sour cream

1/8 tsp. nutmeg for garnish

1. Melt butter in large heavy saucepan over medium-high heat.

2. Saute squash and brown sugar, stirring occasionally, until slightly softened, 15 minutes.

3. Add apples, water, cider, salt, cinnamon, sage and cloves and bring to boil.

4. Reduce heat, cover and simmer until apples are tender, 30 minutes. Cool slightly.

5. Working in batches, puree soup in blender. Return soup to pan and stir in heavy cream.

6. Divide among six bowls and top each with about 1 tbsp. of sour cream.

7. Dust with nutmeg.

Recipe adapted from The Lion

JILLIAN HARRIS MY FAVORITE THINGS

The Extreme Makeover: Home Edition star and ex-Bachelorette favors cool colors and clean lines

1 GREEN LIGHT

“I stick to cream furniture, then accent with green and turquoise,” says the Vancouver-based interior designer.

Found Oversized Wine Bottles, $99-$279; potterybarn.com

2 NOVEL IDEA

“Old books add such richness to a room,” she says.

Book Boxes, $49; wisteria.com

3 STORAGE SOLUTION

“I stack these under my entryway table,” says Harris. “They’re great for storing linens.”

Veneto Suitcases, $59.95 for two; zgallerie.com

4 INSTANT MESSAGE

“This represents me! I give my heart to everything.”

Burlap Pillow, $120; susanfredmanat home.com

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