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


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

Dinner Party in Your Home

April 14th, 2011 by Chef Bill

Let Chef Bill provide you with a delicious Healthy menu for your dinner party!

Fresh Vegetable Crudités’ Platter
Baby carrot, cucumber, red and yellow peppers served with horseradish dipping sauce.

Shrimp Cocktail
Large Shrimp boiled with crab boil spices, served with zesty cocktail sauce, horseradish and lemon wedges.

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 steamed. Accompanied with an Apricot Dipping Sauce.

Tender Greens with Roasted Beet’s
Gourmet Greens, goat cheese, roasted beets and vine ripe tomatoes. Served with Citrus Vinaigrette.

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.

Garlic Mashed Potatoes
Russet potatoes, garlic cloves, milk, butter sea salt n pepper.

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.

Pan-Roasted Asparagus with Lemon
Asparagus, olive oil, garlic, lemon rind, rosemary, salt n pepper.

Pecan Pie
Pecans, eggs, sugar, corn syrup, butter, pure vanilla and dash of sea salt carefully blended together. Baked in a Traditional crust served with Ben & Jerry’s –“ chocolate and vanilla”.

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

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!

DJ’s Chicken Soup for Kids

June 29th, 2010 by Chef Bill

Ingredients
2 boxes organic chicken stock (Imagine brand is good)
I large organic skinless, boneless chicken breast
5 carrots, 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.
1/2 cup of leftover plain pasta, any shape, already cooked (optional)
Salt and pepper, to taste
Time: 30 minutes, from start to finish

In a large saucepan, add chicken stock, chicken breast (no need to chopped in yet), 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 and pasta, if using. Simmer everything until veggies are cooked through. Add salt and pepper to taste.