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


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

Healthy Fall Snacking

October 18th, 2015 by Chef Bill

As fall quietly creeps up on us and summer fades, our eating habits change but it’s not always for the better. The arrival of colder temperatures stirs our bodies to crave more carbs, just like bears and many other animals that are known to over eat and put on pounds to get them through the winter. Although humans have evolved, our metabolism remains rooted in survival techniques that evolved over time. The expression “you can’t fight Mother Nature” comes to mind.

The fall holiday season also brings temptations as we have numerous traditional foods that everyone wants to eat, from the normal excess of thanksgiving to the sweets and sugar binges surrounding Christmas. Follow these tips to try and hold back the worst of the holiday season.

Make sure you keep alternate lower calorie snacks on hand, especially at work where co-workers can quickly change your plans with pastries and candy.

A breakfast of a organic multigrain bread (Dave’s Killer 21 grain organic bread from Costco is outstanding…..as is Dave’s amazing personal tale of addiction and recovery) with almond or peanut butter provides protein and high fiber slow digesting carbs that stick to your ribs and keeps you satisfied longer.

A great snack to bring to work is a hardboiled egg, protein rich and filling.

Try and break at least one bad eating habit you have. If it’s that flavored Starbucks Mocha coffee in the Venti size, make it a short or tall drink instead and cut your calories in half. Better yet, try a plain coffee to save calories and money, it’s a win, win!

Make an effort to get just a little more exercise as the days get shorter and we spend less time outdoors. Take the stairs whenever possible, walk a few blocks more to the next subway or bus stop and get out during the day for at least a little bit of sunshine and fresh air.

While no one wants to diet during the holidays (and would most likely fail if attempted), try these little things to alleviate at some of the effects of poor eating that the holiday season always brings.

Eat Well – Be Well!
Chef Bill

“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