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


“High Protein – Low Carbohydrate” Menu

February 8th, 2015 by Chef Bill

Below is a Healthy menu that I will be preparing this week. The meals are all geared towards a high protein – low carbohydrate diet.

Swordfish a with Balsamic Glaze
Rubbed with a blend of sea salt and lemon pepper. Drizzled with a balsamic glaze
Served with Bulgur Wheat tossed with Vegetables
(L=293, D= 485 calories)

Turkey Piccata
Turkey, seasoned whole wheat flour, extra virgin olive oil, dash of butter, garlic, shallot, white wine & capers.
Served with Roasted Vegetables
(L=294, D= 480 calories)

Apricot Chili Glazed Salmon
Salmon glazed with salt, red chili powder and apricot.
Served with Spicy Grilled Zucchini
(L=300, D=500 calories)

Herb Stuffed Chicken Breast
Chicken breast, herb goat cheese, Canadian bacon and hint of chipotle
Served with Healthy Mashed Sweet Potatoes
(L=289, D=498 calories)

Barbeque Roasted Salmon
Salmon marinated with pineapple and lemon juice. Rubbed with low carb sugar, chili powder, cumin, sea salt and cinnamon
Served with Snap Pea, Bell Pepper Sauté
(L=282, D=487 calories)

Cheesy Meat Loaf Minis
Personal sized loafs made of onion, garlic, low carb ketchup parsley, Parmesan, horseradish, Dijon, oregano, pepper, salt, reduced calorie cheddar cheese, lean ground sirloin and egg.
Served with Seasoned Broccoli
(L= 300, D=500 calories)

Grilled Lemon Chicken
Chicken marinated with lemon, extra virgin olive oil, garlic, thyme and rosemary seasoned with lemon pepper.
Served with Grilled asparagus
(L=290, D=480 calories)

Snap Pea & Red Bell Pepper Frittata
Red bell pepper, garlic, crushed red pepper, eggs, snap peas, Parmesan cheese, oregano, salt n pepper
(305 calories)

Canadian bacon Frittata
Eggs, herbs salt n pepper, olive oil, Canadian bacon, Swiss cheese and Broccoli
(326 calories)

Roasted Vegetables with Cheddar Cheese Frittata
Eggs, salt n pepper, cheddar cheese and roasted vegetables
(315 calories)

Happy Eating,
Chef Bill

Mango Gazpacho

July 16th, 2013 by Chef Bill

This is a fantastic summer time Mango Gazpacho recipe to help cool you off.

INGREDIENTS:
2 cups fresh mangoes 1/2 inch dice
2 cups fresh orange juice
2 tablespoons extra-virgin olive oil
1 seedless cucumber, cut into 1/4-inch dice
1 small red bell pepper, seeded and cut into 1/4-inch dice
1/2 cup red onion, cut into 1/4-inch dice
2 medium garlic cloves, minced
1 Tablespoon jalapeno pepper, seeded and minced (optional)
3 tablespoons fresh lime juice
2 tablespoons chopped fresh basil
Salt and freshly ground black pepper

DIRECTIONS:
1. Process mangoes, orange juice and oil in a blender or food processor until pureed. Transfer to a medium container, along with remaining ingredients. Season with salt and pepper to taste. Refrigerate until ready to serve. (Can be made 1 day prior to serving.)

Long Island Personal Chef
Happy Eating Bill!

Refreshing Minted Honeydew Soup

May 27th, 2013 by Chef Bill

This would make a wonderful first course for a summer dinner under the stars–or a refreshingly light snack. A luscious tribute to the sweet melons ripening now, the recipe calls for only four ingredients: melon, mint, lime juice, and honey. You don‘t have to cook it at all–just whiz it in a blender or food processor. The results are refreshing.

If you don’t have any honeydew handy, you can use any sweet melon you have available for this healthy recipe.

4 pounds ripe honeydew melon, peeled, seeded, and cut into chunks (about 1 large honeydew)
1/2 cup fresh mint leaves, about 1 ½ oz wt.
6 tablespoons freshly-squeezed lime juice (more if needed)
2 tablespoon honey

Optional garnishes: fresh mint sprigs, thin lemon slices

1. Process the ingredients in batches in a blender or food processor until smooth.
2. Pour into a container. Cover and chill at least 2 hours or overnight.
3. Taste, adding additional lime juice, if necessary serves in individual chilled bowls, garnished with lemon slices and mint sprigs, if desired.
Serves 6.

Happy Eating, Chef Bill

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

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!

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