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


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

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.

Lose Weight Deliciously!

April 14th, 2011 by Chef Bill

Lose weight deliciously!
Below is a High Protein – Low Carb menu.

Tenderloin of Steak with Ginger – Hoisin Glaze
Petite filet, seasoned and grilled to perfection. Brushed with a glaze made of hoisin, honey, lower sodium soy and crushed red pepper. Served with seasoned cauliflower.

Herb Marinated Shrimp Skewers
Shrimp skewered with artichoke hearts and marinated with cilantro, parsley, basil, evoo, orange, lime, cumin and garlic. Served with sautéed lemon, garlic Arugula.

Spiced Grilled Chicken
Breast of chicken marinated with honey, salt, black pepper, ginger, cinnamon and garlic. Grilled and brushed with glaze made of honey, Dijon mustard, chipotle pepper and balsamic vinegar.
Served with Brussels Sprouts with mushroom sauce.

Slow – Roasted Salmon
Salmon bathed in yogurt, dash of honey and cardamom for hours. Slowly roasted till creamy, delicate and rich.
Served with broccoli, lemon and reduced fat feta.

5 each – Side Salad with assorted vegetables and spicy black beans

High Protein – Low Carb Meals

March 6th, 2011 by Chef Bill

Below is a High Protein – Low Carb menu I will be preparing for one of my valued clients this week. The vegetable we will highlight this week is Broccoli Rabe.*

Asian Glazed Roasted Pork
Pork tenderloin, carefully marinated with garlic, scallion, ginger, Chile pepper, sesame oil, freshly squeezed lemon and orange juice. Served with Asian vegetables.
(pork: 6 grams of carbs + vegetables: 13.5 grams of carbs = 19.5 grams of total carbs )

Chicken & Shitake Marsala
Organic chicken breast, shitake mushrooms, Marsala wine, green onions and hint of butter.
Served with Garlic cauliflower.
(chicken: 8.32 grams of carbs + cauliflower: 12 grams of carbs = 20.32 grams of total carbs )

Halibut with Miso Glaze
Halibut glazed with sweet white miso, sake, mirin and sesame.
Served with Asparagus with ginger and lemon.
(halibut: 7.56 grams of carbs + asparagus: 12 grams of carbs = 19.56 grams of total carbs )

Veal Pizzaiola
Tender cutlets of veal, tomato, white wine, fresh Italian herbs, garlic, salt n pepper.
Served with Spicy garlic broccoli rabe*.
(veal: 10.5 grams of carbs + broccoli rabe: 8.6 grams of carbs = 19.10 grams of total carbs )

5 each – Side Salad with assorted vegetables
(Salad with trimmings = 13 grams of carbs)

Low Carb, low fat Salad Dressing
Celery Sticks & Baby Carrots

“Power Foods: Broccoli rabe”*.
With its deeply ruffled leaves and demure green florets, broccoli rabe (pronounced “rahb”) looks like a kinder, gentler broccoli. But it’s far from mild-mannered. This bold member of the Brassica, or cabbage, genus has a bitter edge similar to that of its cousin, mustard greens. A staple in the Italian kitchen, broccoli rabe shines as a counterpoint to starchy, sweet, and spicy foods (think: pasta and garlic), and it makes as much of an impact on your health as it does on your taste buds.

Health Benefits
The big news with broccoli rabe is its cancer-preventing potential. Like all Brassicas, it’s a rich source of glucosinolates, which your body converts to cancer-fighting sulforophanes and indoles. Studies show that these compounds are particularly effective against stomach, lung, and colon cancers, and promising research hints at protective effects against breast and prostate cancers as well.

A 3 1/2-ounce serving of broccoli rabe provides more than half your daily requirement of antioxidant-rich vitamins A and C, both of which fight off dangerous free radicals that can cause damage to your body’s cells.The bitter green is also a good source of folate (a B vitamin that protects against birth defects and heart disease), not to mention potassium, fiber, and calcium.

How to Buy
Broccoli rabe is available year-round, but cool weather brings out the best in this vegetable, mellowing its harsh edge slightly. Depending on where you shop, you may see it labeled as broccoli raab, rapini, broccoletti, or cima di rapa. Look for vibrant green leaves and plump stems; avoid bunches with yellowed leaves, flowering buds, or dry-ended stalks. Smaller-leaved plants are younger and therefore milder and tenderer than larger-leaved specimens. And take a sniff; a “cabbage-y” smell is a clue they’re past their prime.

Cooking Tip
Reduce the broccoli rabe bite by blanching and shocking it (giving it a brief dunk in salted boiling water followed by a dip in ice water). To maximize freshness, remove the twist tie and store the greens, wrapped in a damp paper towel inside a plastic bag, in the refrigerator for up to four days.

Healthy Eating!

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.”

Mushroom-Barley Soup

December 9th, 2010 by Chef Bill

Note:

Sautéing the barley toasts it to yield a light, nutty flavor.

Yield: 4 servings (serving size: 1 1/2 cups)

1 1/2 teaspoons olive oil
1 1/2 cups chopped onion
1 cup thinly sliced carrot
1 (8-ounce) package presliced mushrooms
1/2 cup uncooked pearl barley
4 3/4 cups Rich Chicken Stock
1/3 cup finely chopped celery
1/2 teaspoon salt
1/2 teaspoon chopped fresh or 1/4 teaspoon dried thyme

Heat the oil in a large saucepan over medium-high heat. Add onion, carrot, and mushrooms; sauté 7 minutes or until golden brown. Stir in barley and sauté 2 minutes. Add stock, celery, and salt, and bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add thyme, and cook 5 minutes.

CALORIES 217 (19% from fat); FAT 4.7g (sat 1g,mono 2.1g,poly 1g); IRON 2mg; CHOLESTEROL 20mg; CALCIUM 42mg; CARBOHYDRATE 31.1g; SODIUM 624mg; PROTEIN 13.9g; FIBER 6.8g

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.
DO NOT DEFROST TURKEY AT ROOM TEMPERATURE

Long Island Cauliflower

October 3rd, 2010 by Chef Bill

Fall is a good time of the year to purchase and enjoy Cauliflower!

Good-quality cauliflower will have white or slightly off-white heads that are firm with no space between the curds. The leaves should be fresh and green. There is no quality difference between large and small heads. Avoid cauliflower that is soft or wilting, has ivory to light brown coloring or that has small dark spots on the curds. Keep cold and humid and use as soon as possible.

Below is a recipe my clients enjoy!

Popcorn Cauliflower Recipe

Ingredients
• 1 tsp salt .
• 6-8 TBL olive oil .
• 1/4 tsp garlic powder .
• 1/2 tsp paprika .
• 1/4 tsp onion powder .
• 2 tsps sugar .
• 1/4-1/2 tsp turmeric .
• 1 head of cauliflower, cut head into medium sized florets

Directions
• Step #1 Preheat oven to 400 degrees.
• Step #2 Combine salt, garlic powder, paprika, onion powder, sugar and turmeric.
• Step #3Toss cauliflower with spice mixture, place single layer in baking pan.
• Step #4 Bake 30 minutes uncovered.

Happy Eating!

Healthy Meals = Bills Great Meals

July 29th, 2010 by Chef Bill

Healthy Meals = Bills Great Meals

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?

Call 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.

Hate to Grocery Shop?
I will shop for your groceries, come to your home with my own cookware, prepare your meals and then package and freeze them with simple heating instructions – ready to eat at your leisure. I will then clean and leave your kitchen spotless.

Call Bills Great Meal, 631-630-0705.
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!

Bills Great Meals – Long Islands Personal Chef Service