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


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!

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