Take a peek into a few of the recipes to be featured at this year’s Goodwill Gala!

Student of the Polly Long Denton School of Hospitality serving at the Goodwill Gala 2013

Student of the Polly Long Denton School of Hospitality serving at the 2013 Goodwill Gala.

The Goodwill Gala is right around the corner and you can feel  the excitement in the air! Helms College culinary students, graduates, and instructor chefs are eager to showcase their talent at this illustrious affair that is held annually and is Goodwill’s only Middle Georgia fundraiser. With this in mind, Chef Stuart Hardy of the Polly Long Denton School of Hospitality was able to give us a peek into a few of the recipes that will be featured at this year’s event. Without further ado, here are two of the recipes which will be featured at this year’s Goodwill Gala ” Blue Bayou” — enjoy!

  • Frog Legs Piquant

2 dozen frog legs
1 tsp ground cayenne
1 ½ tsp kosher salt
½ cup vegetable oil or rendered pork fat
2 Tbs minced green pepper
¼ cup brown roux (see directions below)
sauce¼ cup vegetable oil
¼ cup all-purpose flour
2 Tbs salted butter (room temp)
1 cup steamed white rice
½ cup minced yellow onion
2 Tbs minced celery
1 lb. of crushed tomatoes & juices
2 tsp minced garlic
2 Tbs thinly shaved green onions (for garnish)
2 Tbs minced Italian parsley (garnish)
1-2 lemon(s) thinly sliced (accoutrement)

Direction for Brown Roux:

  1. Combine ¼ cup vegetable oil and ¼ cup AP flour in a cast iron skillet to form a paste. On low heat simmer and stir the mixture frequently for 45 minutes +. The mixture will foam rise and drop within the first 15 minutes and then slowly, but progressively, turn darker shades of brown releasing a nutty aroma. DO NOT ALLOW TO BLACKEN OR BURN. Remove from heat and pour into bowl to cool at room temperature when rich brown color is achieved. Can be held safely for weeks under refrigeration. If the mixture separates in cooler, whisk back together before use (yields about 6 Tbs).


  1. Pat frog legs dry, and season with salt and cayenne pepper.
  2. Heat ¼ cup of oil or fat in 12’’ non-stick cooking pan on medium heat until 300-350 degrees.
  3. Add a dozen frog legs at a time to warm oil, flipping on 2 minutes and removing on 4-5 minutes, reserve on platter (rich color, not burnt).
  4. Add the remaining ¼ cup of oil or fat to skillet and repeat with second batch.
  5. Add the onion, celery, and green pepper to oil after 2nd batch of frog legs is removed; stir frequently until vegetables are tender.
  6. Add brown roux stirring constantly to prevent clumping. Once incorporated add the garlic, tomatoes and juices. Stir and heat until sauce thickens enough to hold onto the back of spoon.
  7. Add frog legs and the juices that have formed on the platter back to the pan along with 2 Tbs salted butter. Season to taste with additional salt and cayenne pepper (should be slightly spicy).
  8. Build frog legs on platter over white rice in a “teepee” fashion, pour sauce over top. Line edge of platter with lemons and garnish top with parsley and green onions.
Helms College students and staff at 2011 Goodwill Gala

Helms College students and staff at 2011 Goodwill Gala

  •  Louisiana BBQ shrimp

2- 16oz Bottle Heinz Chili Sauce
½ lb Unsalted Butter
3-5 cloves Garlic (Minced)
2 TBS Worsterchire
2 each Lemon (¼’’ sliced and seeded)
shrimp1 TBS Lemon Juice
2 tsp Dried Oregano
1 TBS Tabasco Sauce
1 tsp Smoked Paprika
½ Cup Olive Oil
3-5 lb Head on Shrimp 21-25 ct
2 TBS Fresh Parsley (chopped)
¼ CupFresh Cilantro (garnish — sprinkle a little on each plate)

  1. Peel and remove shells from shrimp, reserve shells and head, wrap in cheese cloth and secure tightly with twine. Place peeled shrimp in clean glass bowl or pan and refrigerate.
  2. Melt butter in medium stock pot, add remaining ingredients (except peeled shrimp and cilantro), simmer on low with shrimp shells until lemons are tender, around 10 minutes (press shells to release juice into sauce and disregard after). Allow sauce to rest at room temp for 15 minutes.
  3. Pour warm sauce over raw shrimp IN A GLASS CONTAINER and marinate for 24 hours.
  4. Uncover and reheat in oven, stirring every 2 minutes, for 10 minutes or until shrimp are cooked through.DO NOT OVERCOOK.
  5. Serve alongside red beans and rice with soft French baguette for dipping and plate scrapping.

If you use a metal container to marinate or cook shrimp, the dish will taste horribly metallic, don’t make that mistake.  Over marinating will cause the shrimp to cook in the large amount of citric acid  from lemons, giving a chalky texture. The red beans and rice should have a nice creole flavor, ZATARANS makes an easy substitute.

Helms CollegeGoodwill Industries of Middle Georgia & the CSRA will host the eleventh annual Goodwill Gala this year. All proceeds benefit Helms College and the Polly Long Denton School of Hospitality. Helms College is the first licensed, nationally accredited and DOE Title IV eligible college to be established by a local Goodwill affiliate in the world.

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