Bills Great Meal Personal Chef Service in Long Island – Offering healthy cooking for your dinner parties, birthday parties, holiday meals, low fat meals, kosher meals and provide cooking lessons, gift certificates, healthy meals, special dietary needs at your own home kitchen in Suffolk & Nassau County, the Hamptons, Easthampton, Southampton, Sag Harbor, Watermill, Westhampton, Cold Spring Harbor, Northport, Centerport and Mutton town.


Chef Bill McCabe
Personal Chef

Proud Member of American
Personal Chef Association


Experience the fun of cooking lessons

April 13th, 2012 by Chef Bill

Discover the art of culinary perfection with a private cooking lesson in the comfort of your kitchen.

Learn how to cook up a storm in the company of family friends and have lots of fun while doing it.
Watch in awe as Bill McCabe ‘Executive Chef’ creates delicious dishes, talking you through every step before you roll up your sleeves and put your knowledge into practice.

You will be taken through each stage, from meal preparation to cooking tips, and have the chance to ask all those questions you’ve always wanted to ask. After all the cooking is done, you get to enjoy the delicious fruits of your hard work.

High Lights
Cooking lesson held in the comfort of your home.

Enjoy restaurant quality food prepared in your kitchen

Everything is planned and organized in advance by Chef Bill

Nothing to do and no mess to clear away

Prior to your cooking lesson:
You will meet with Chef Bill at least 10 days prior to your lesson to discuss your interests and requirements. At this time, you will also have the opportunity to discuss any special dietary requirements.

Below is a sample menu:

Shrimp Scampi Firemen Style
Shrimp lightly simmered in a broth made of butter, lot’s of GARLIC stock, lemon juice, parsley Salt n Pepper.
Served with “Thick Crusted Bread” for Dipping!

Sweet & Savory Stuffed Veal Rolls with a Mustard Pan Sauce
Scaloppini cutlets of veal stuffed with prosciutto Di Parma, olives, raisins, parsley, lemon, Parmigianino and mozzarella. Served in a sauce made of garlic, onion, fresh thyme, tomato paste, Dijon and stock.

Baked Risotto with Peas, Spinach & Parmesan
Onion, Arborio rice, spinach fat free less- sodium broth, nutmeg, parmesan and peas simmered and baked.

Broccoli with Red Pepper Flakes and Toasted Garlic

Apple – Berry Crisp
Served with Ben & Jerry’s

Contact Chef Bill today!

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The Berry Best

March 9th, 2012 by Chef Bill

Strawberries are a true favorite of my clients, but they are also extremely delicate and must be handled with tender loving care prior to serving. I follow these handling guidelines to assure great tasting berries.

1) Don’t wash strawberries until just before they are served. Wash with a gently spray of cool water. Do not soak.

2) Remove the green caps only after the berries are washed. Otherwise, water gets inside the berries and breaks down the flavor and texture.

3) Remove caps with a light twist or with the point of a paring knife or tomato shark. Try not to remove any of the berries itself.

Bills Great Meals Tip
Strawberries do not ripen after being picked. Look for plump, firm berries with good, even color and glossy skins. Green caps should all be in place.
Do not store for more than a few days in your refrigerator, or the strawberries will lose flavor and color.
Enjoy Chef Bill

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Chicken Soup for Children

January 12th, 2012 by Chef Bill

Below is a a chicken soup recipe that I make for my 12 year old daughter. Like most parents it is a challenge to prepare meals that my daughter likes and does not complain about. As an added bonus my wife enjoy’s the soup also!

Ingredients
2 each, 1 quart boxes organic chicken stock (Imagine brand is good)
2 each, 8 ounce organic skinless, boneless chicken breast
5 carrots, peeled and chopped into small pieces
3 celery stocks, chopped into small pieces
1/2 onion, chopped, ¼” dice
3 cloves garlic, peeled but left whole
1 large handful of parsley, tied with kitchen string
1 cup of any or any combo of the following frozen peas, fresh or frozen corn, fresh or frozen broccoli chopped into bite-size pieces, zucchini chopped finely, or any other veggies you have on-hand that your kids might like.
1 cup of cooked macaroni elbow pasta (optional).
Salt and pepper, to taste.
Time: 30 minutes, from start to finish

In a large saucepan, add chicken stock, chicken breast, carrots, celery, onion, garlic and parsley. Bring to a boil and simmer until chicken is fully poached, about 20 minutes.

Remove chicken breast with a slotted spoon and place on a cutting board. Remove parsley and discard. Chop chicken into very small pieces and return to pot with vegetables. Simmer everything until veggies are cooked through. Add cooked macaroni elbows, salt and pepper to taste.

Happy Eating! Chef Bill

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Candied Sweet Potatoes – Highlight of the Thanksgiving Meal

December 1st, 2011 by Chef Bill

I prepared this dish for one of my clients on Thanksgiving day. He commented to me after dinner was completed, that the candied sweet potatoes was the “Bell of the Ball”!

Below is the recipe that I used with a couple of Culinary Tweaks of my own. Enjoy!

Candied Sweet Potatoes:
Ingredients:
5 pounds of unpeeled sweet potatoes
1.25 cups of unsalted butter
1.25 cups of light brown sugar

6 cups miniature marshmallows
Ground cinnamon to taste
Ground nutmeg to taste

Directions:
1) Preheat oven to 400 degrees. Spray a 9” x13” baking dish with Pam.
2) Fill a medium pot with water and bring to a boil. Add the potatoes. Cover and reduce heat and simmer for 15 to 20 minutes or until potatoes are slightly under done – fork tender. Drain cool and peel.
3) Combine unsalted butter, brown sugar, 3 cups of marshmallows, nutmeg and cinnamon in stock pot. Place over medium heat. Cook, stirring occasionally until butter, sugar and marshmallows are melted and blended together like syrup.
4) Stir potatoes into marshmallow syrup. While stirring mash half the potatoes and break the others into bite size pieces. Pour into prepared baking dish.
5) Bake in preheated oven for 15 minutes. Remove from oven and cover top evenly with remaining marshmallows. Then place back in oven and bake until marshmallows are golden brown.

Happy Eating!

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Mashed Butternut Squash

October 25th, 2011 by Chef Bill

Below is another one of my favorite Butternut Squash recipes. I use mashed butternut squash in place of mashed potatoes all the time. This item is an elegant side dish that goes well with roasted chicken.

Ingredients:
2 medium butternut squash (4 to 5 pounds total)
6 tablespoons (3/4 stick) unsalted butter, melted
1/4 cup light brown sugar, packed
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup half and half

Preheat the oven to 400 degrees.

Cut off and discard the ends of the butternut squash. Peel the squash, cut in half length wise and remove the seeds. Cut the squash into 3/4 inch cubes and place them on a baking sheet. Add the melted butter, brown sugar, salt and pepper. Toss all the ingredients together and spread in a single layer. Roast for 40 minutes, or until the squash is fork tender. While roasting, turn the squash once with a spatula to be sure it cooks evenly. Don’t let it brown. Place ingredients including pan liquids and half and half in bowl of a mixer, using the wire whip attachment mix on medium speed. Squash should have consistency of mashed potatoes.

Enjoy Bill

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Maple Roasted Butternut Squash

October 5th, 2011 by Chef Bill

Butternut Squash

Below is one of my favorite Butternut Squash recipes to prepare, give it a try and enjoy.
Happy Eating – Chef Bill!

Termed Winter Squash because they keep for three months in cool, dry storage (between 45 to 50°F), in other words, all winter, now is the perfect time to enjoy Butternut Squash. The exterior color ranges from a yellow to a light tan. Inside, the flesh is orange and has a sweet, nutty taste that is similar to a pumpkin.

Maple Roasted Butternut Squash
Ingredients:
• 2 butternut squashes, halved lengthwise with seeds cleaned out
• 1/2 cup butter
• 1/3 cup pure maple syrup
• 1/4 teaspoon cinnamon

Preparation:
Preheat oven to 400°. Score cut side of butternut squash diagonally in two directions and place cut side up in a deep baking dish. Melt butter in saucepan over medium heat, add maple syrup and cinnamon. Stir until blended. Brush butter mixture over squash. Cover bottom of baking pan with water and bake in oven for 50 to 60 minutes, or until squash becomes tender and edges are browned.

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20 Minute Turkey Chili “Healthy”

August 14th, 2011 by Chef Bill

Healthy – great tasting chili. Serve 1 cup of prepared chili over a salad for a high protein low calorie meal.

INGREDIENTS:
1 Tablespoon of olive oil.
1.25 Pound of Jennie-O lean ground turkey.
1/2 cup of chopped onion.
2ea, 16 oz. cans of organic black beans, drained and rinsed.
1ea, 28 oz. can of hunts chopped stewed tomatoes.
2 tablespoon chili powder.
1 tablespoon ground cumin.
2 tablespoon finely chopped cilantro.
1/2 cup of salsa. (I used Trader Joes fire roasted).

DIRECTIONS:
1. In a large pot, add olive oil and brown turkey with chopped onion.

2. Once brown, add beans, tomatoes, onion, chili powder, cumin, cilantro and salsa to turkey mixture. Cook until boiling and slightly reduced.

3. Serve with cooked quinoa pasta, cooked brown rice, on top of a salad or baked sweet potato.

Nutrition Information for a 1 1/2 cup serving of chili:
Calories: 371, Fat: 14g, Carbohydrates: 32g, Protein: 31g.

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Lose Weight Deliciously

July 22nd, 2011 by Chef Bill

Let Chef Bill help you with your weight loss goals!

My specialty is customizing healthy and delicious meals for my clients. Some of the issues that I work with are weight loss, diabetes and high blood pressure.

Below is list of some of the healthy meal’s I prepared this week for my clients.

Chicken Stuffed with Goat Cheese
Organic chicken breast stuffed with goat cheese, artichoke hearts, seasoned bread crumbs and lemon.
Served with pan-roasted Asparagus with lemon.

Plank – Grilled Sweet Soy Salmon
Salmon marinated with reduced sodium soy, sake, mirin, sugar, scallion, ginger and lemon for hours.
Served with Stir-fry vegetables.

Pepper Crusted Tuna with Ponzu
Tuna pressed with cracked black pepper and seared over an open flame till just right. Drizzled with a ponzu sauce with garlic, tomato and scallion. Served with balsamic roasted Cauliflower.

Jamaican-Spiced Turkey
Turkey tenderloin rubbed with red onion, sugar, jalapeno, cider vinegar, low sodium soy sauce, allspice, thyme and pepper.
Served with healthy mashed Sweet potatoes.

Parmesan Baked Chicken Breasts
Chicken Cutlet seasoned with whole wheat bread crumbs, parmesan, black pepper, garlic, extra virgin olive oil.
Oven baked till golden. Served with tomato sauce and roasted Spaghetti squash.

Lemon – Garlic Shrimp and Vegetables
Wild shrimp, garlic, onion, carrot, asparagus, chicken stock, lemon and basil.
Served with spicy- Lentils.

Balsamic-Glazed Lamb Chops
Marinated with orange juice, balsamic vinegar, and dash of honey, reduced-sodium soy sauce, sea salt and pepper.
Served with roasted Brussels sprouts.

Grilled Grouper
Grouper marinated with low sodium soy sauce, garlic, hot sauce, lemon juice, black pepper and extra virgin oil.
Served with spicy- garlic Broccoli.

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Diet Meals, Healthy Meals, Low Carb – High Protein Diet

June 23rd, 2011 by Chef Bill

No Time to Cook?
Imagine healthy meals prepared for you in the privacy of your home by an Executive Chef. All you do is heat, eat and enjoy!

Too Tired to Cook?
Bills Great Meals, a personal chef service.
Enjoy the luxury of healthy meals prepared especially for you in the privacy of your own home. I can provide you with delicious, healthy, and nutritious meals on a regular basis. Menus are planned with you.

I will tailor recipes to your tastes and dietary requirements without sacrificing flavor or variety. I only use the freshest vegetables, fruits, herbs and spices, along with top quality meats, poultry and seafood.
If you are bored with take – out, need to eat healthier meals or are spending too much time and money eating out… Bills Great Meals might be for you!

Healthy Meals, Cooking Lessons, Dinner Parties

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Lose Weight Deliciously

June 15th, 2011 by Chef Bill

Let Bills Great Meals help you with your weight loss goals!

My specialty is customizing healthy and delicious meals for my clients. Some of the issues that I work with are weight loss, diabetes and high blood pressure.

Below is an example of “High Protein – Low Carb Meals” that I prepare for my clients.

Barbeque Roasted Sea Bass
Marinated with pineapple and lemon juice. Rubbed with brown sugar, chili powder, lemon rind, cumin salt and cinnamon. Served with garlic roasted Brussels sprouts.

Salmon with Yogurt-Lime Marinade
First bathed in low-fat yogurt, olive oil, lime juice, honey, ginger, garlic, salt and pepper.
Served with asparagus with ginger and lemon.

Pan-Seared Halibut All’amatriciana
Seasoned with lemon pepper and seared till golden. Drizzled with a sauce made of pancetta, onion, red pepper flakes, garlic, cherry tomatoes and balsamic vinegar. Served with seasoned cauliflower.

Chicken with Provencal Sauce
Seasoned with salt n pepper and grilled over an open flame. Garnished with a pan sauce made of garlic, low sodium chicken broth, herbs de Provence, lemon and dash of butter. Served with spicy garlic broccoli.

5 each – Side Salad with assorted vegetables.

Low – Fat Italian Dressing

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