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


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