The swagger matches the grill’s sizzle at chef Dana Rodriguez’s brand-new Carne, a whole different animal of a steakhouse where international meats meet ’70s-glam-house-party vibes.
“It’s a very simple dish—just parmesan, cream sauce, potatoes, and green chili.” —Dana Rodriguez, executive chef/ owner, Carne
Green Chili Cheese Potatoes
Ingredients
- 5 golden or Idaho potatoes (rinsed but not peeled)
- 5 Hatch, Poblano, or Anaheim peppers
- 1 stick butter
- ½ small diced onion
- 3 garlic cloves (minced)
- ½ tsp. thyme (finely chopped)
- 4 c. cream
- 1 c. shredded parmesan cheese
- black pepper
- salt
- olive oil
Directions
- Cut potatoes in thin round slices, then place in a pot of salted water. Bring to boil, then reduce and cook until potatoes are done, about 10 mins. Strain and let cool.
- Preheat grill to high heat. Place the peppers in a bowl, add a drizzle of olive oil and sprinkle with salt and pepper. Grill, clean, peel, chop, and set aside to cool.
- In a medium pan, sweat the onion, garlic, and thyme with butter. Add cream and simmer for 20 minutes. Add cheese (set aside a small amount for topping), and blend. Check seasoning and add salt and pepper to taste.
- Preheat oven to 350. Mix potatoes, cream sauce, and roasted peppers. Add to a large skillet, top with extra parmesan, and bake for 15 minutes at 325.
Ask Chef Dana “Loca” Rodriguez
On her mission: “I wanted to share what I learned on all my travels with Denver. I’m always eating traditional cuts of meat and thought, what’s better than offering a menu of steaks from around the world?”
On Carne’s vibe: “It’s feminine, sexy, and comfortable. We bring the glamour of the ’70s back with elegant cheese fondue and martini carts. Upstairs is an intimate lounge. Being a mom, I want people to feel at home here.”
On the menu: “We offer both ‘normie’ and ‘baller’ steaks. Sure, you can go with the NY strip, but I am a baller. I am a risk-taker and always want to try something new. I’m ordering the tomahawk. But then we also have Colorado rack of lamb and osso bucco so you don’t have to eat a steak when you come here.”
On this dish: “I cook my potato dish every time I am invited to someone’s house but have never served it at my restaurants before. Now, it’s like every guest that has it has had a little dinner party with me. And you can change it up by matching the cheese to the occasion. If I am having this with my family, I will use a simple Mexican cheese, but I can also dress it up with goat cheese or a nice cheddar.”
On her business (and life) partner Scott Shoemaker: “This is the first time I have involved my love life in business and it’s going so well. Scott is great at construction and design and works fast. I recently turned 50 and have started thinking about leaving a legacy. I wanted something that feels beautiful and encapsulates the world. He made my dreams come true.”
