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!

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

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

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.