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

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:
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

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!

20 Minute Turkey Chili “Healthy”

August 14th, 2011 by Chef Bill

Healthy – great tasting chili. Serve 1 cup of prepared chili over a salad for a high protein low calorie meal.

1 Tablespoon of olive oil.
1.25 Pound of Jennie-O lean ground turkey.
1/2 cup of chopped onion.
2ea, 16 oz. cans of organic black beans, drained and rinsed.
1ea, 28 oz. can of hunts chopped stewed tomatoes.
2 tablespoon chili powder.
1 tablespoon ground cumin.
2 tablespoon finely chopped cilantro.
1/2 cup of salsa. (I used Trader Joes fire roasted).

1. In a large pot, add olive oil and brown turkey with chopped onion.

2. Once brown, add beans, tomatoes, onion, chili powder, cumin, cilantro and salsa to turkey mixture. Cook until boiling and slightly reduced.

3. Serve with cooked quinoa pasta, cooked brown rice, on top of a salad or baked sweet potato.

Nutrition Information for a 1 1/2 cup serving of chili:
Calories: 371, Fat: 14g, Carbohydrates: 32g, Protein: 31g.

Apple Pie

January 26th, 2011 by Chef Bill

This recipe is a personal favorite that I have made for years. I hope you enjoy it!

6 or 7 green tart apples, peeled (preferably Granny Smith)
2 tablespoons lemon juice
3/4 cup sugar
1/4 cup firmly packed light brown sugar
1/4 cup currants
1 tablespoon all purpose flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 tablespoon butter, melted & cooled
1 9 inch deep dish pie shell

1/3 cup butter, room temperature
2/3 cup all purpose flour
1/3 cup sugar
1/3 cup firmly packed light brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

1/2 cup powdered sugar
1 to 2 tablespoons strained fresh lemon juice
Preheat oven to 350 degrees. Peel and slice enough apples 1/4-inch thick to make 6 cups. Toss in large bowl with lemon juice. Add sugars, currants, flour, spices and butter. Toss lightly to distribute evenly. Pile evenly into shell.
For topping: Dice butter into small cubes. Toss and mix in flour until mixture is crumbly. Gently mix in sugars and spices. Mound lightly over apples, covering top completely. Bake 60 minutes or until golden brown and bubbling. Remove pie from oven and allow it to cool.

For Glaze: Combine ingredients and mix until smooth. Drizzle over warm pie.
Cool completely before serving.

Serves 8.
Happy Baking!

Healthy Meals – 2011

January 3rd, 2011 by Chef Bill

Healthy Meals. – By: Long Island Personal Chef – Bill McCabe

House calls for Healthy Meals

Outsourcing our lives: Personal Chefs cater to a growing clientele — and not just the rich

Good intentions of eating healthy and staying fit often clash with the overbooked lifestyles many people lead. Therefore; some of those consumers “who want it all but still want to maintain their sanity” are turning to personal chefs.
Personal chefs have found a growing customer base not only among working couples with children but also single professionals on the run as well as people with dietary restrictions and seniors who want to remain independent.

Unlike the private chef, the personal chef will shop and prepare the week’s meals all in a day, leaving clients with special preparation instructions. The customer essentially is paying for a supply of meals made with fresh ingredients and none of the preservatives and nitrates of frozen dinners and take-out food, said Candy Wallace, founder and executive director of the American Personal Chef Association. Her organization estimates the number of personal chefs nationwide at 8,000.

“My clients are basically dual-income families who do not have time to shop or cook,” said Bill McCabe of Hauppauge-based Bills Great Meals. McCabe served as Houlihans Culinary Director and as General Manager for LongHorn Steakhouse.

Norman Haywood, a family practitioner who lives in Northport, warmed to the idea of a personal chef after comparing the price tag of frequently eating out against the cost of McCabe’s services. Haywood and his wife, Jeanette, a nurse who runs the busy practice with him, have a 25-year-old son attending SUNY Old Westbury and a 14-year-old daughter. They figured they were paying anywhere from $35 to $70 five to six times a week on eating out or ordering takeout. Now they spend between $450 and $525 for two weeks of McCabe’s personal chef services.

“We figured it was really cheaper than eating out, plus eating out became mundane,” Haywood said. “It was either Chinese or Italian. We were excited when Bill came with so many different ideas about so many different dishes.”

Selecting The Right Turkey for your Holiday Meal!

November 21st, 2010 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’re 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.