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


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

Ideal Protein Diet

March 28th, 2014 by Chef Bill

Let Chef Bill – Long Island Personal Chef, help you with your Ideal Protein Diet. Below is a menu I will be preparing this week.

Petite Turkey Meatloaf
Lean ground turkey, zucchini, red bell pepper, soy nuts, Walden Farms BBQ sauce, egg, smoked paprika and ideal salt. Mixed together then baked as individual servings
Served with Best Roasted Brussels Sprout’s with Paprika & Leeks

Grilled Veggie & Steak Kebabs
Sirloin steak, zucchini, bell peppers, and cherry tomatoes skewered seasoned and grilled till just right.
Served on a bed of Sautéed Spinach with Garlic

Tomato Basil Stuffed Grilled Chicken Breast
Marinated with olive oil, ideal salt, pepper, and garlic, Stuffed with fresh basil and slices of tomato.
Served with Roasted Broccoli and Smashed Garlic

Grilled Thai Beef Stir fry
Beef tenderloin, marinated with a blend of low salt soy sauce, cilantro, olive oil and dash of pepper.
Served on a bed of Stir fry Vegetables (scallion, broccoli, bell peppers, snow peas, shitake mushrooms, bean sprouts)

Balsamic Chicken & Friends
Chicken breast seasoned and baked with a medley of friends, garlic-basil-mushrooms-tomatoes, tossed with olive oil and Walden Farms Balsamic Vinaigrette. Served with Roasted Zucchini

If you have questions, problems or are unable to keep the next scheduled date of service, please let me know as soon as possible:
Office: 631-630-0705 – Email: bgm@personalchef.com

Lose Weight Deliciously

December 10th, 2013 by Chef Bill

Let Chef Bill help you with your 2014 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.

Roast Turkey with Apples and Cider Sauce

October 3rd, 2013 by Chef Bill

Ingredients

• 1 (3 pound, boneless) turkey roast
• 1 tablespoon olive oil
• 2 teaspoons unsalted butter
• 2 (1/2-pound) Granny Smith apples, peeled, cored, and each cut into 16 wedges
• 1 cup low-sodium fat-free chicken broth
• 2/3 cup unfiltered apple cider
• 1/2 teaspoon arrowroot (cornstarch)
• 1 tablespoon water
• 2 teaspoons cider vinegar
• 1/2 teaspoon poultry seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Preparation
Preheat oven to 375°F.
Rub Turkey with olive oil and place skin side up on a rack in roasting pan. Combine seasonings; sprinkle over roast. Bake at 375 degrees, (45 to 60 minutes) or until meat thermometer reads 165 degrees.
Transfer to a platter and let stand, loosely covered with foil, 15 minutes before slicing.
While meat is standing, melt butter in skillet over moderately high heat until foam subsides. Add apple wedges and sauté, turning occasionally, until tender and golden brown, 5 to 7 minutes. Transfer apples to a plate, and then add chicken broth and cider to skillet. Bring to a boil over high heat and meanwhile whisk together arrowroot and water in a small bowl. Whisk arrowroot mixture into sauce and boil until thickened and reduced to about 1 cup, about 5 minutes. Remove from heat and stir in vinegar, measured salt and pepper, and any juices that have accumulated on platter.

Cut meat into 1/4-inch-thick slices and serve topped with apples and sauce.

Happy Eating!