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


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”

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

“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

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

Lose Weight Deliciously

July 22nd, 2011 by Chef Bill

Let Chef Bill help you with your weight loss goals!

My specialty is customizing healthy and delicious meals for my clients. Some of the issues that I work with are weight loss, diabetes and high blood pressure.

Below is list of some of the healthy meal’s I prepared this week for my clients.

Chicken Stuffed with Goat Cheese
Organic chicken breast stuffed with goat cheese, artichoke hearts, seasoned bread crumbs and lemon.
Served with pan-roasted Asparagus with lemon.

Plank – Grilled Sweet Soy Salmon
Salmon marinated with reduced sodium soy, sake, mirin, sugar, scallion, ginger and lemon for hours.
Served with Stir-fry vegetables.

Pepper Crusted Tuna with Ponzu
Tuna pressed with cracked black pepper and seared over an open flame till just right. Drizzled with a ponzu sauce with garlic, tomato and scallion. Served with balsamic roasted Cauliflower.

Jamaican-Spiced Turkey
Turkey tenderloin rubbed with red onion, sugar, jalapeno, cider vinegar, low sodium soy sauce, allspice, thyme and pepper.
Served with healthy mashed Sweet potatoes.

Parmesan Baked Chicken Breasts
Chicken Cutlet seasoned with whole wheat bread crumbs, parmesan, black pepper, garlic, extra virgin olive oil.
Oven baked till golden. Served with tomato sauce and roasted Spaghetti squash.

Lemon – Garlic Shrimp and Vegetables
Wild shrimp, garlic, onion, carrot, asparagus, chicken stock, lemon and basil.
Served with spicy- Lentils.

Balsamic-Glazed Lamb Chops
Marinated with orange juice, balsamic vinegar, and dash of honey, reduced-sodium soy sauce, sea salt and pepper.
Served with roasted Brussels sprouts.

Grilled Grouper
Grouper marinated with low sodium soy sauce, garlic, hot sauce, lemon juice, black pepper and extra virgin oil.
Served with spicy- garlic Broccoli.

Diet Meals, Healthy Meals, Low Carb – High Protein Diet

June 23rd, 2011 by Chef Bill

No Time to Cook?
Imagine healthy meals prepared for you in the privacy of your home by an Executive Chef. All you do is heat, eat and enjoy!

Too Tired to Cook?
Bills Great Meals, a personal chef service.
Enjoy the luxury of healthy meals prepared especially for you in the privacy of your own home. I can provide you with delicious, healthy, and nutritious meals on a regular basis. Menus are planned with you.

I will tailor recipes to your tastes and dietary requirements without sacrificing flavor or variety. I only use the freshest vegetables, fruits, herbs and spices, along with top quality meats, poultry and seafood.
If you are bored with take – out, need to eat healthier meals or are spending too much time and money eating out… Bills Great Meals might be for you!

Healthy Meals, Cooking Lessons, Dinner Parties

High Protein – Low Carb Diet 3.21

March 21st, 2011 by Chef Bill

Below is the “High Protein – Low Carb” menu I prepared for one of my valued clients today. This weeks nutritional food that I high lighted below are spicy Chickpeas* which were soaked over night and prepared “the old fashion – healthy way” not canned.

Pork Provencal
Pork tenderloin dusted with seasoned whole wheat flour and quickly sautéed. Gently simmered with onion, garlic, tomato, rosemary, thyme, black olives and capers. Served with Roasted -Spaghetti squash.

Pan – Seared Striped Bass All’amattriciana
Striped Bass seasoned lightly and seared till golden. Garnished with sautéed pancetta, onion, crushed pepper, garlic, grape tomatoes and balsamic vinegar. Served with Broccoli, red pepper flakes and toasted garlic.

Grilled Lemon Chicken
Free range chicken marinated with lemon, extra virgin olive oil and garlic seasoned with lemon pepper.
Served with Grilled Asparagus.

Cumin-Crusted Chilean Sea Bass
Sea bass rubbed with cumin, sea salt, freshly ground black pepper. Seared until golden.
Served with Stir-fried Asian vegetables.

5 each – Side Salad with assorted vegetables and spicy chickpeas*
Low fat, low Carb Italian Dressing

Brief History of Chickpeas (Garbanzo beans)

There is evidence that the chickpea originated in Persia and that they were a staple of the ancient Greeks and Romans. Spanish and Portuguese explorers introduced chickpeas to the subtropical regions during the 16th century.

Hummus is made from chickpeas, tahini, garlic, olive oil, lemon juice and salt, and falafal is also made from chickpeas and/or fava beans. Chickpeas can be cooked in stews or curries, used cold in salads, and also ground and used as flour.

Nutrients in Chickpeas
Chickpeas are an excellent source of the essential trace element molybdenum. They are a very good source of fiber, folic acid, and manganese. They are an important source of macro nutrients, good source of protein, containing almost twice the amount of protein compared to cereal grains, as well as minerals such as iron, magnesium, copper, and zinc.

Preliminary evidence suggests the consumption of chickpeas may be beneficial for correcting dyslipidaemia (when the concentration of cholesterol or lipids in the blood exceeds normal limits), and preventing diabetes.

Healthy Eating….. Bill