Chef Bill McCabe
Proud Member of American
Personal Chef Association
Apricot Glazed Chicken with Dried Plums & Sage
Chicken tossed with apricot preserves, dried plums, olive oil, white wine vinegar, salt n pepper, garlic and sage leaves. Roasted till golden.
Chicken tenders, onion, coconut milk, red curry paste, black pepper, cilantro, fish sauce, sea salt and roasted red bell pepper gently simmered. Served with Asian vegetable rice.
Horseradish Chicken Meatloaf
Freshly ground chicken tossed with oats, horseradish ketchup, Worcestershire, oregano, basil, black pepper, egg and garlic, and then baked. Topped with a glaze made of ketchup, brown sugar and horseradish.
Boneless chicken seasoned with bread crumbs and sautéed in butter and olive oil till golden.
Drizzled with a Marsala sauce.
Roasted Apricot - Ginger Glazed Game Hens
Cornish hens roasted and glazed with sesame oil, freshly ground black pepper, fresh ginger, garlic, apricot, honey, soy sauce and lemon.
Split Chicken seasoned with kosher salt n freshly ground black pepper grilled over an open flame weighted with a brick till crisp yet still moist. Basted with homemade Barbeque sauce made of orange juice, chili sauce, dark molasses, soy, whole-grain mustard, white wine vinegar, teriyaki and dash of tobasco.
Pullet, yellow squash, green zucchini, yellow and red plum tomatoes dressed with freshly squeezed lemon and orange juices, fresh rosemary, thyme, garlic and freshly ground black pepper. Roasted to Perfection.
Turkey with a Reduced Apple Cider Sauce
Turkey tender seasoned and seared, garnished with Granny Smith apple slices and drizzled with a reduced apple cider sauce.
Chicken Brunswick Stew
Onion, garlic olive oil, stock, chicken meat, flour, celery, carrots, corn, lima beans, tomatoes, poultry seasoning, thyme, pepper, baby red potatoes and wild rice. Simmered for hours.
Italian Turkey Sausage and Bean Ragu on Quinoa Macaroni
Onion, garlic, Italian turkey sausage gently sautéed and slowly simmered with chicken broth, fennel, freshly ground black pepper, summer squashes, tomatoes and black beans. Topped with freshly grated Reggino cheese.
Grilled Pastrami – Style Salmon
The classic seasonings associated with pastrami taste fantastic on this grilled salmon. Served on sautéed spinach.
Grilled Lemon Basil Snapper with Roasted Peppers
Snapper lightly seasoned with balsamic, lemon, sea salt and freshly milled black pepper. Freshly roasted red bell peppers are marinated with fresh basil, balsamic vinegar and lemon rind. Garnished with fresh chives.
Miso Glazed Sea Bass
Sea Bass marinated with soy bean paste, low sodium soy sauce, honey, sesame oil, fresh garlic and ginger for hours. Grilled and basted over an open flame till medium rare.
Almond-Crusted Flounder with Strawberry-Mango Salsa
Flounder Fillets seasoned and crusted with almonds, panko and fresh herbs... Served with salsa made of mango, strawberries, balsamic, shallot, sesame and fresh mint leaves.
Poached Salmon with Mustard-Dill Sauce
Salmon poached with white wine, water, dash of olive oil, scallions, dill, thyme and freshly ground black pepper. Served with sauce made of Dijon, dill, white pepper, white wine vinegar, honey and dash of oil.
Pan-Grilled Thai Tuna Salad
Seasoned Tuna steaks seared till medium rare. Served on a bed of cabbage tossed with cucumber, carrots, red onion and orange sections. Served with a dressing made of honey, cilantro, lime juice, rice vinegar and dark sesame oil.
Soy Marinated Sesame Crusted Halibut
Halibut lightly marinated with soy and dusted with black & white sesame seeds. Served on a bed of sautéed carrots, snow peas, dash of minced ginger salt and pepper.
Sautéed Bass with Shiitake Mushroom Sauce
Bass filets sprinkled with kosher salt and freshly milled black pepper, sautéed with a dash of olive oil.
Served with a pan sauce made of shiitake mushroom, sesame, ginger garlic, green onion, light soy sauce and lemon.
Red Snapper with Fennel over Sautéed Spinach
Snapper filets seasoned and grilled served on a bed of spinach sautéed extra virgin olive oil, garlic, salt n pepper. Garnished with a relish made of roasted fennel, red onion, extra virgin olive oil, black pepper, sugar, capers and balsamic vinegar.
Organic salmon seared till just right. Served with roasted grape tomatoes and green beans.
Wasabi Salmon Burgers with Mango Salsa
Fresh salmon gently chopped and mixed with scallion, fresh ginger, egg and a dash of toasted sesame oil. Seared in a hot pan and brushed with a soy wasabi glaze. Served with a salsa made of mango, scallion, jalapeno, fresh basil and lime juice.
Striped Bass with Fennel over Sautéed Spinach
Bass filets seasoned and grilled then served with bed of spinach, garlic, salt and pepper. Garnished with a relish made of roasted fennel, red onion, olive oil, black pepper, sugar, capers and balsamic vinegar.