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


MELT-IN-YOUR-MOUTH-SALMON

June 19th, 2017 by Chef Bill

MELT-IN-YOUR-MOUTH SALMON
Your Guests will beg for this recipe!

When Bill McCabe, owner of Bills Great Meals, a personal chef service, makes this salmon for his clients, they usually ask for a copy of the recipe. “This is one of the best recipes for salmon that I use because the pecans are a delicious, different compliment to the fish,” says Chef Bill. “My clients love to make this for their friends and they tell me that everyone always asks for the recipe.” Chef Bill cautions to keep an eye on the fish and never let it cook until pink.
“That means the salmon is overdone,” says Chef Bill.

Salmon with Pecan Crunch Coating
4 (6 oz) salmon fillets sprinkled with salt and pepper
2 Tablespoons Dijon mustard
2 Tablespoons unsalted butter, softened
1 ½ Tablespoons honey
1/4 cup Panko or other breadcrumbs
1/4 cup chopped pecans
2 teaspoons chopped fresh parsley
Sprinkle salmon with salt and pepper. Place fillets, skin side down, in a lightly greased baking dish. Combine mustard, butter and honey and brush on fillets. Combine bread crumbs, pecans and parsley and spoon mixture evenly on top of each fillet. Bake at 425 degrees for 10 minutes or until fish flakes easily

Bills Great Meals, a customized in-home healthy chef service and is available for busy families in the Long Island area. Chef Bill McCabe offers ‘palate-specific’ healthy meals cooked from fresh ingredients in private homes. “Most of my clients have me come every other week and cook about 10 to 20 servings of High Protein – Low Carb Meals. If they want to entertain on the weekends, I am happy to schedule small dinner parties for regular clients. It really saves them time and they appreciate that.”

Bill McCabe is a member of the American Personal & Private Chef Association (APPCA) and can be contacted at www.PersonalChefBill.com .

Dinner Parties

May 12th, 2017 by Chef Bill

Below is a Healthy Menu for a Dinner Party that my staff and I prepared and served recently!

Fresh Vegetable Crudités’ Platter
Baby carrot, cucumber, red and celery served with horseradish dipping sauce.

Shrimptini
Classic, Spiced shrimp hung on the rim of a Martini glass. Garnished with shredded lettuce and spicy cocktail sauce.

Won ton Wrapped Chicken
Chicken marinated with brown sugar, salt, garlic, rice wine vinegar, olive oil, and soy sauce. Sealed in a won ton envelope, and Baked till golden. Accompanied with an Apricot Dipping Sauce.

Strawberry Fields Salad
Gourmet greens, arugula sprouts, strawberries and toasted pine nut’s.
Lightly drizzled with a cranberry, walnut, blue cheese dressing sprinkled with honey toasted almonds.

Pan Seared Chicken Breast with Herb Jus
Skin-on chicken breast, cut airline style*. Seasoned with Salt n pepper and pan seared till golden. Served with a pan sauce made of white wine, garlic, thyme, rosemary, unsalted butter, and chives.

Riced Cauliflower & Friends
Riced Cauliflower tossed with Roasted Asparagus and Shitake Mushrooms

Balsamic – Glazed Filet Mignon
Beef tenderloin steaks seasoned with sea salt and pepper. Broiled till medium rare and drizzled with a balsamic glaze made of garlic, crushed red pepper, wine, low – sodium soy sauce, balsamic vinegar and honey.

Mashed Butternut Squash
Butternut Squash, maple syrup, cinnamon, salt pepper and dash of butter

Apple Berry Buckle
Tart Apples, blend of berries, baked with a crisp topping. Served with a Klondike Bar Wedge.

*Airline chicken breasts are chef-inspired, unique boneless skin-on breasts with the first wing section attached.
“Makes for an Elegant Entrée”

Let Broccoli Help You Build A Better Body

March 10th, 2017 by Chef Bill

Broccoli may not be at the top of your favorite-foods list, but it should be. From
boosting immunity to strengthening your skeleton and joints to cutting cancer
risk, here are 10 ways this cruciferous veggie sends your health soaring.
Broccoli might not be the most popular vegetable around, but it’s certainly one of the most
nutritious. Considered a superfood for its nutritional value and disease-fighting properties, broccoli Is high in fiber, antioxidants, B vitamins, vitamins A, C, K, and the mineral iron, all of which are essential for a healthy diet. More recently, broccoli has also been praised for its ability to combat osteoarthritis.
Widely recognized as a cancer fighter, broccoli’s health perks stem throughout the body.
Below is a fantastic broccoli recipe that I prepare often and my clients love it!

Broccoli with Red Pepper Flakes and Toasted Garlic

Ingredients
• 2 teaspoons olive oil
• 6 cups broccoli florets (about 1 head)
• 1/4 teaspoon kosher salt
• 1/4 teaspoon crushed red pepper
• 3 garlic cloves, thinly sliced
• 1/4 cup water

Preparation
Heat olive oil in a large nonstick skillet over medium-high heat. Add broccoli, kosher salt, crushed red pepper, and sliced garlic. Sauté 2 minutes. Add 1/4 cup water. Cover, reduce heat to low, and cook for 2 minutes or until broccoli is crisp-tender.

Nutritional Information
Amount per serving

Calories: 53, Calories from fat: 46%Fat: 2.7g, Saturated fat: 0.4g, Monounsaturated fat: 1.7g, Polyunsaturated fat: 0.4g, Protein: 3.3g, Carbohydrate: 6.4g, Fiber: 3.2g, Cholesterol: 0.0mg, Iron: 1mg, Sodium: 147mg, Calcium: 55mg

Tags: Healthy Chef Service, healthy meals, Long Island Personal Chef, New York Personal Chef, personal chef long island, Personal Chef New York

Healthy Meals

January 3rd, 2017 by Chef Bill

Below is a Healthy Menu I recently prepared on New Years Day!

Apple and Rosemary Turkey Roulade
Turkey London broil pounded thin and stuffed with apple-onion-garlic, tied and seared till golden. Cooled and sliced lightly glazed with natural apple cider – Dijon pan sauce.
Served with Butternut Squash Mashers

Primavera Game Hen
Game Hen marinated with Italian seasonings and topped with roasted green n yellow squash and grape tomatoes.
Served with Rutabaga Fries

Spicy Kale and Corn Stuffed Chicken Breasts
Stuffed with kale, garlic, corn, spicy Vegan cheese, lemon, salt n pepper.
Roasted Winter Vegetables
(Carrots, parsnips, sweet potato, butternut squash, olive EVOO, sea salt n pepper)

Ground Turkey Fajitas
Ground Turkey, onion, zucchini, yellow bell pepper, white mushrooms, spicy diced tomatoes and dash of Worcestershire sauce.
Served with a Halo of Cauliflower Rice tossed with Spicy Black Beans and sides of Guacamole

Tenderloin Stroganoff
Split Filet sliced into strips, garlic, celery, carrot, onion, mushrooms, slowly cooked with beef stock and dash of Coconut Cream.
Served over Quinoa Noodles tossed with Spaghetti Squash

Cumin – Crusted Halibut
Halibut seasoned with ground toasted cumin seeds, sea salt and pepper. Seared till golden.
Served with Quinoa tossed with Cauliflower rice and roasted root vegetables

Purchasing The Right Turkey For Your Holiday Meal

November 16th, 2016 by Chef Bill

Buying the right turkey for Thanksgiving dinner involves a lot more than a quick trip to the supermarket: you have to consider how many people you will be serving, how much time the bird will need to thaw, and even whether you have enough room to store the turkey.

Here’s how to get this most basic part of the holiday right.

Selecting the right turkey is essential to success of your dinner. You’ll want about 3/4 to 1 pound per person, so do the math before shopping. All turkeys in the supermarket would make good choices, as they’re all required to meet USDA standards for quality and safety. However, there are different grades out there to choose from. For your Thanksgiving dinner, you’ll definitely want to choose Grade A. Many turkeys are pre-basted, which is a great choice if you want a turkey that’s guaranteed to be moist and delicious. You will definitely want to make sure that the turkey you choose has a pop up timer. This will ensure that your turkey gets cooked to perfection. You can choose from fresh or frozen turkeys. They’re both good, but there are some benefits to buying a fresh turkey.

For one, there’s no thawing time required. Also a fresh turkey is normally a little more juicer than a frozen one.

Storing Your Turkey
Proper storage is essential to health. A frozen turkey can be safely stored for a long time in the freezer; however a fresh one will only keep for a few days. So, if you choose a fresh turkey for your meal, be sure to purchase it around 2 – 3 days before Thanksgiving to ensure optimum freshness.

If you are using a frozen Turkey you will need to defrost it in the refrigerator (depending upon size) for 3 – 4 days prior to cooking it.

DO NOT DEFROST TURKEY AT ROOM TEMPERATURE

Happy Holidays,
Chef Bill

Long Island Personal Chef

Tips and Tricks on Carving Jack-o-Lanterns

October 29th, 2016 by Chef Bill

I remember the most fun at Halloween time was picking up pumpkins for both my boys and me to carve. What faces could we make? What creepy patterns would be prefect to highlight? My “boys” are grown now, both in their twenties, so those special family pumpkin carving days are over, although I still love to carve unique pumpkins every Halloween myself.

Today it is very easy to find unique and wonderfully creative patterns designed specifically for pumpkin carving. It just takes a simple search to turn up dozens of web sites with downloadable patterns in truly unique designs. However, before you begin carving your creations this Halloween, you should keep some of the following tips in mind to be sure your efforts come out perfect and that your pumpkin doesn’t rot and shrivel before the big night.

Clean out your pumpkin well – After you have removed the seeds scrape out the inside of your pumpkin until you only have about 1/4″ of rind left along the edges. This will actually help make your carving easier and more precise… especially if you plan on cutting out an intricate design with many thin areas. Another reason to keep your jack o’ lantern walls thin is because it will help your pumpkin to last longer.

Keep your pumpkins cool – Store your pumpkins (before and after carving) in a cool area, such as in a cellar. Hot or warm temperatures will quickly begin to rot your pumpkin. Don’t leave it out in the sun during the day either, even it if is cool outside.

Moisturize all cut edges – Using petroleum jelly, rub all area that have been cut including along the top hole. This will help keep the pumpkin from drying out and shriveling up. However, don’t coat the inside of the pumpkin, especially if you plan on using a lit candle for lighting.

Cut a V-notch or small air hole in the pumpkin lid – This will allow heat and smoke to vent out of the pumpkin if you light the jack o’ lantern with a candle. Pumpkins that aren’t vented begin to “cook” from the heat of the candle causing it to deteriorate faster.

These simple tips should help ease the cutting process and keep your jack-o-lantern looking spiffy for several days during the Halloween holiday season. So have fun, search out some patterns or dream up your own creative designs this year!

Rose Smith own HalloweenHowl.com, a website filled with party ideas, costumes, decorating suggestions, games, graphics, Halloween crafts and more. It’s Halloween fun for all ages! Come visit us at: http://www.halloweenhowl.com/halloween-crafts.shtml.

Healthy Chef Service Long Island N.Y.

October 23rd, 2016 by Chef Bill

Below is a Healthy Menu I will be preparing this week.
Let Chef Bill help you with your weight loss goals!

Turkey – Veggie – Meatballs
“A fresh take on an Italian classic, turkey meatballs with Quinoa pasta and spaghetti squash make this meal more than satisfying!”
Turkey, egg, basil, oregano, thyme, whole wheat bread crumbs, zucchini, onion, garlic, parmesan, salt n pepper on a bed of Quinoa Penne tossed with Spaghetti Squash served with Low Carb Tomato Sauce.

Tenderloin Kebabs
Cubed Beef tenderloin skewered with bell peppers, onion and summer squash. Marinated with a zesty sauce till tender. Grilled till just right. Served with Garlic and Thyme Green Beans

Cedar Planked Sweet Soy Salmon
Salmon marinated with reduced sodium soy, sake, wine, low-carb sugar, scallion, ginger and lemon. Roasted on a cedar plank. Served Asian Roasted Vegetables

Sea Bass All’amatriciana
Seasoned and seared till golden. Garnished with sautéed pancetta, onion, red pepper, garlic, grape tomatoes and balsamic. Served with Yellow Squash and Snow Peas

Healthy Chicken Francaise
“A classic Italian dish with a healthier twist. By replacing the butter with the Earth Balance you are saving yourself quite a few calories.”
Thin Cutlets of chicken seasoned and dipped in a light egg batter. Sautéed till golden and glazed with a light pan sauce made of lemon juice, chicken broth, basil with a dash of Earth Balance. Served with Broccoli

Apple and Rosemary Pork Roulade
Pork tenderloin stuffed with apple-onion-garlic, seared till golden. Cooled and sliced lightly glazed with an apple cider Dijon pan sauce. Served with Glazed Mini Carrots

If you have questions, problems or are unable to keep the next scheduled date of service, please let me know as soon as possible:
Office: 631-630-0705 – Email: bgm@personalchef.com

Weight Loss Goals

July 27th, 2016 by Chef Bill

Dropping LBs: Chef’s weighty realization

Let Chef Bill help you achieve your weight loss goals!

Who: Bill McCabe, 51, Hauppauge
Occupation: Personal chef
Height: 5’10”
Weight before: 255 (August 2009)
Current weight: 185

HIS STORY: The rude awakening came in August 2009, when Bill McCabe’s wife, Janet, came home with a new scale. Stepping on it, McCabe realized that the 20 -year-old scale he was using all along under calculated his weight by 20 pounds. Dumbfounded, he now saw his weight for what it really was. McCabe, who started a personal chef service business in 2006 to offer clients healthy meals and educate them on proper dieting, began to reevaluate his eating and exercise habits, and how to manage his business. “If I look unhealthy and overweight,” realized the chef, “people won’t hire me for their meals and diet advice. I need to start practicing what I preach.”

HIS DIET: He cut pizza, mashed potatoes and rib-eye steaks from his diet. He now follows a high protein, low-carb diet of poultry, seafood, lean red meats, salads, vegetables, fruits and yogurt. A typical day: for breakfast, a cup of oatmeal with strawberries and flaxseed; salad and tuna with spiced lentils and mustard-balsamic vinegar dressing for lunch; and for dinner, chicken with beans, broccoli, asparagus and a tossed salad. McCabe says portion control and counting calories have been instrumental in his weight loss and daily weight management.

HIS EXERCISE: McCabe started walking 20 minutes a day, gradually increasing his time over the next few months. He wore out four pairs of sneakers in the first 12 months from walking so much. Now, McCabe does cardio exercise seven days a week (three miles a day by walking, biking or using the elliptical), and weight-trains three days a week. With weights, McCabe says, “More reps with lighter weights” are the way to go.

HIS ADVICE: “You want to envision the long-term results,” says McCabe, “but be prepared to take baby steps before getting there. Losing weight is frustrating in the beginning because it takes time for the weight to come off. So start by setting your weekly goals small, and build those goals over time. You’ll see that initially you take baby steps, but later on you can take leaps.”

March 28, 2011 by MARISSA COX. Special to Newsday.com, Weight Loss Goals

Healthy Changes

April 10th, 2016 by Chef Bill

If you’ve noticed the sun rising earlier and setting later, that’s nature’s way of giving us a little prod saying “Hold on, spring is on the way! “. Let’s try and make some changes in our diet and health that will pay big dividends in the coming months.
There are many changes that are small, but add up over time. For example, how many of you drink something with your dinner? Many times people use a dinner table drink to wash down the food they are eating which defeats the purpose of slowly chewing, swallowing, enjoying and digesting our food. Restrict yourself from drinking during dinner and you’ll find you’ll slow down your eating and digestion as well as enjoy the meal. As an added bonus if you’re busy family schedules permit, sit down to that dinner with family…..with phones OFF! Small changes.
Another small change is to reduce the amount of sugared drinks.
Sugar Facts: It’s recommended that we consume no more than 9.5 teaspoons of sugar a day, but did you know that a 12 ounce can of soda contains 10 teaspoons of sugar?
If you drink one soda per day, in one year you will have consumed an astonishing 35 POUNDS OF SUGAR from soda alone!! Make a resolution to make soda an occasional treat and if you’re hooked on that carbonated Fitz, use a soda stream to carbonate water and mix with a little pomegranate juice. Just as good as a soda, but good for you!
We can all start with one or two small changes until it becomes a habit then add an additional change. Park a little farther from the entrance to the store or work. Take the dog for a walk the long way. Change the rice or pasta for extra servings of vegetable. For example: Cauliflower Rice or Zucchini Linguine, make great replacements.

Small changes will eventually lead to a good result until we make it a daily practice. This could be the summer you wear that bathing suit you promised yourself you would wear last year.

New Year’s Resolutions

December 28th, 2015 by Chef Bill

As we approach the end of December and head towards our annual New Year’s
resolutions, let’s plan on doing it smart this year. January 1st is a
bad time to start a diet. The weather is coldest now and our attempts to
limit calories usually fall short as our bodies crave carbs and protein to
give us energy.

Instead of going on a diet, save your diet plan for March or April when the temperature starts to moderate. Outdoor exercise is easier AND healthier as we soak
up some vitamin D as well as take advantage of more salads and light
meals.

A common question that people have is “Can diet soda actually cause one to
gain weight?” The answer is a surprising yes! If you’re drinking diet soda
and think you can get away with that order of fries or sweets, you just
end up adding on to your calories. The chemicals used to sweeten the diet soda are
universally thought to be bad for us and they trick the body into bad
reactions that often cause you to gain weight. In addition, much has been and is
continuing to be written about our gut bacteria. Recent research indicates
that gut bacteria reacts poorly to artificial sweeteners in diet soda which
likely impacts insulin, there by leading us to weight gain.

So instead of making a new year’s resolution to diet, make a positive change
in your life and give up diet soda. Replace it with plain sparkling water or
Seltzer with lemon or pomegranate. Your body will thank you for it!

Eat Well… Chef Bill