Chef Peter Vossenberg
Instructor and Executive Chef at Helm’s College and The Pinnacle Club in Augusta, Georgia
Beef Ribeye with Kona Coffee Rub
- 1 ½ pound Georgia Grown Ribeye steak
- ¼ cup ground Kona or Georgia-roasted coffee
- ¼ cup packed brown sugar
- 1 tablespoon kosher salt, or 1 ½ teaspoons table salt
- 2 tablespoons canola oil or Georgia olive oil
- Combine coffee, brown sugar and salt together in a bowl, breaking up any lumps with clean hands. Over a small, rimmed baking sheet or a large flat-bottomed bowl, coat the steak all over with the rub, piling some of the excess underneath and over the top of the steak. Let rest for at least 40 minutes and up to 1 hour at room temperature.
- When ready to cook, heat a cast iron skillet until just smoking. Remove excess rub from steak and discard. Add 2 tablespoons of canola oil, and carefully place the steak in the pan. Baste with a spoon and flip your steak for even browning and caramelization of the sugar until the internal temperature measured with a digital thermometer reaches 125 degrees for medium rare, 135 degrees for medium, or 145 degrees for medium well.
Note: The temperature will continue to rise as the steak rests off-heat; removing it five degrees beforehand ensures it doesn’t overreach the desired point of doneness.
- Rest the steak for at least 10 minutes before slicing ½ inch thick and serving.
Georgia Grown Roasted Fingerling Potatoes
- 1 ½ pounds fingerling potatoes or new potatoes
- Olive oil
- Salt and pepper
- 1 clove finely chopped garlic (optional)
- 1 tablespoon roughly chopped parsley
- Preheat oven to 400 degrees. Cut the potatoes into thirds or halves on the bias, depending on size, so they are all roughly uniform.
- Toss with olive oil and garlic in a bowl and season with salt and pepper. Transfer potatoes to a parchment-lined baking sheet.
- Roast potatoes for 30 minutes, tossing halfway through the cooking time for more even browning.
- Turn the oven down to the warming setting, or about 150 degrees, and hold until ready to serve.
- Place potatoes onto your serving dish of choice and toss with chopped parsley.
Georgia Grown Zucchini Noodles
- 1 large Georgia Grown Zucchini, spiralized, or 1 10.7-ounce package of zucchini noodles
- 1 cup Georgia Grown cherry tomatoes, halved
- 1 tablespoon Georgia olive oil
- Salt and pepper
- 1 small handful torn basil leaves (optional)
- Pinch red pepper flakes (optional)
- Heat olive oil in a large skillet over medium-high heat. Add the zucchini noodles and tomatoes and season with salt and pepper; cook, stirring occasionally, until just softened and tomatoes are warmed through, 2 to 3 minutes. Remove from heat and toss in basil and a pinch of red pepper flakes if you like.