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Door to Door - Perfectly Catered

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Menifee, CA
Door to Door - Perfectly Catered

Gourmet Meals created by Chef Milo delivered door to door Most people can’t afford to hire a gourmet chef full time. And all are ready to serve and eat.

I’ve come up with the next-best thing: chef-inspired meals, snacks and desserts delivered to your door. At Door to Door - Perfectly Catered, we’ve perfected dining in. Our main goals are convenience and exquisite quality. Our meals represent some of the classics of gourmet cuisine—sometimes with a modern update, but always faithful to the original. Whether you’re hosting a gourmet dinner party, celebrating a special occasion, or just looking for a weeknight treat, we have what you need. You may want to check out our Dinner for Two selections, specially designed with foods that complement each other brilliantly. Or mix and match to your own taste. Or use one of our delectable entrées as the base for a wonderful meal. The possibilities are endless. And if you have friends or family with a taste for gourmet, what gift could be better than a sumptuous gourmet meal? We hope you’ll be as amazed with the deep flavors and creativity of our dishes and meals as we are. Bon appetit!

02/23/2025

👨🏻‍🍳 Grilled cheese 🧀 A brilliant choice no matter what day it is..........this is one of my very favorite's.............hope it becomes one of yours too. Enjoy!

Milo’s 👨🏻‍🍳 Turkey and White Cheddar
w/ Caramelized Onion 🧅 and Grape Grilled Cheese 🧀

Ingredients:

3 tablespoons butter
1 tablespoon vegetable oil
1 small onion, sliced
12-15 red seedless grapes
1 tablespoon sage, slivered
1 pound turkey deli meat, shaved
2 cups white cheddar cheese, grated
1 cup arugula leaves
8 slices sourdough bread
salt and pepper

Directions:

In a medium skillet, melt 1 tablespoon butter and vegetable oil over medium heat. Add onion and sauté for 10 minutes, stirring occasionally until semi-transparent and caramelized.

Add grapes and sauté for 5 minutes more. Add sage and remove from heat.

Heat a skillet on medium. Butter one side of each piece of bread.
On unbuttered side of 4 slices of bread layer 1/4 cup cheese, onion and grapes, 1/4 portion of turkey, 1/4 portion of arugula leaves and 1/4 cup more cheese.

Place slice of bread on top, buttered side up, and grill in skillet until bread becomes golden.
Flip sandwich once and cook until cheese melts and bread becomes golden. Cut in half and serve hot.
As Always............ENJOY!

02/22/2025

https://m.facebook.com/groups/1157992878943668/permalink/1403699961039624/?comment_id=1404842480925372&reply_comment_id=1407191774023776&mibextid=S66gvF

02/22/2025

👨🏻‍🍳 These enchiladas are so creamy, and with the California Avocados inside and outside of them, they are virtually unstoppable. Enjoy!

Milo’s 👨🏻‍🍳 Chicken and Avocado 🥑 Enchilada's

Ingredients:

1 tbsp oil
1 onion, diced
2 jalapeños, seeded and diced
2 1/2 cups shredded cooked chicken
2 cups chicken broth; divided
1 cup heavy cream; divided
1 tsp paprika; divided
1/2 tsp salt
4 tbsp butter
1/4 cup flour
1 cup sour cream
3 1/2 cups Monterey Jack Cheese, shredded and divided
3 avocados, divided
8 medium sized corn tortillas

Directions:

Preheat oven to 350 degrees F.

In a large skillet saute the onion and jalapeño in the oil, over medium high heat for 2 to 3 minutes, or until the onion is translucent.

Add the shredded chicken and cook for 2 minutes.
Pour in 1/2 cup of chicken broth, 1/2 cup of heavy cream, 1/2 tsp of paprika, and 1/2 tsp of salt. Stir, and heat through. Remove and set aside.

In a separate large skillet melt the butter over medium heat. While whisking the butter in the pan, slowly sprinkle in the flour. Continue to whisk until it becomes clumpy, then slowly drizzle in the remaining 1 1/2 cups of chicken broth. Keep whisking until the mixture becomes smooth and starts to thicken slightly.
Pour in the remaining 1/2 cup of heavy cream and sour cream; stir.

Add 2 cups of Monterey Jack cheese, the remaining 1/2 tsp of paprika and stir until the cheese is melted.

Peel and dice 2 avocados and add them to the cheese sauce; stir. Set aside.

Heat the corn tortillas in the microwave until they are soft and flexible. Place a small portion of the chicken mixture in the center, top with a couple slices of the remaining avocado, then roll up. Place seam side down in a 9x13 inch casserole dish. Repeat until tortillas and chicken mixture are used up.

Pour the cheese sauce over the enchiladas, and sprinkle with the remaining 1 1/2 cups of Monterey Jack cheese.

Bake for 20-25 minutes.

Top with a little sour cream, and a side of salsa.
As Always...........ENJOY!

02/22/2025

👨🏻‍🍳 Looking for something Special for your Breakfast........then look no further! Angel Food Cake French Toast is a pretty solid choice to make. As long as you thought enough ahead to have made or purchased an Angel Food cake, you’re pretty much good to go. Just whisk up the eggs, milk and seasonings, soak the cake slices and cook as you would ordinary french toast. However, the end product is anything but ordinary. Enjoy!

Milo’s 👨🏻‍🍳 Angel Food Cake
French Toast

Ingredients:

1 Angel Food Cake
3 Eggs
1 C Whole Milk
¼ tsp Salt
2 tsp Sugar, optional
½ tsp Cinnamon
pinch Nutmeg
Butter, for greasing the pan

Directions:

Slice the angel food cake into 1 to 2 inch pieces.

Whisk together the eggs, milk, salt, sugar, cinnamon and nutmeg.

Soak the cake slices in the egg mixture for about 20 seconds per side and then set each slice on a wire rack until ready to cook.

Heat a pan to about medium. If you are not using a non-stick pan, melt some butter in the pan.

Cook each slice of eggy angel food cake for 1 to 2 minutes on each side (there are 6 sides), then remove to a plate and serve with syrup and, if desired, a sprinkling of powdered sugar.
As Always............ENJOY!

02/21/2025

Milo’s 👨🏻‍🍳 CinnamonRoll Pancakes 🥞

Ingredients:

for the Pancakes:
4 cups all-purpose flour
8 tsps baking powder
2 tsp. salt
4 cups milk
4 tbsps vegetable oil
4 large eggs, lightly beaten

for the Cinnamon Filling
1 cup butter, melted
1 1/2 cup brown sugar, packed
2 tbsp ground cinnamon

for the Cream Cheese Glaze
1/2 cup butter
4 oz. cream cheese
1 1/2 cups powdered sugar
1 tsp. vanilla

Directions:

To make the Cinnamon Filling:
Mix the three ingredients together. Place in a disposable piping bag and snip the end off or put in a Ziploc bag and snip the corner off.

To make the Pancakes:
Mix the dry ingredients in one bowl and the wet ingredients in another bowl. Stir them together until everything is moistened leaving a few lumps.

Heat your griddle to exactly 325 degrees. You don't want these too cook too quickly, and you won't want your cinnamon to burn.

Make desired size pancake on greased griddle and then using the piping bag and starting at the center of the pancake, create a cinnamon swirl. Wait until the pancake has lots of bubble before you try to turn it. You will find that when you turn it the cinnamon swirl will melt. The cinnamon will melt out and create the craters which the cream cheese glaze will fill.

To make the Cream Cheese Glaze:
In a microwave safe bowl melt the butter and cream cheese and then stir together. Whisk in the powdered sugar and vanilla. Add a little milk if needed to make
it a glaze consistency.

Place pancake on plate, then cover with cream cheese glaze.
As Always……….Enjoy!!

02/21/2025

Milo’s 👨🏻‍🍳 Thai Salmon Cakes
w/ Carrot 🥕 Salad

Ingredients:

2 skinless salmon fillets
(about 1lb in total, cut into large chunks)
2 tsp Thai red curry paste
½ small bunch coriander
peanut oil

For the Salad:

1 tbsp rice wine vinegar
1 tsp golden sugar
small chunk ginger , finely grated
2 large carrots , shredded
3 spring onions , shredded lengthways
1 red chilli , shredded lengthways
handful coriander leaves
chopped peanuts or cashews

Directions:

Put the salmon, curry paste and coriander in a food processor. Pulse to a roughly chopped texture. Form into 6 fishcakes and chill while you make the salad.

Mix the rice wine vinegar and sugar until sugar dissolves. Mix in the ginger. Toss all the other ingredients together with the dressing.

Heat the peanut oil in a non-stick frying pan. Cook the salmon cakes for 2-3 minutes per side until golden and cooked through.
Serve with the salad w/ some chopped peanuts.
As Always.........ENJOY!

02/11/2025

Milo’s 👨🏻‍🍳 Greek Turkey Burgers 🍔
with Yogurt Nahim Sauce

Ingredients:

1 pound ground turkey
1/2 cup reduced fat feta cheese
2 teaspoons Oregano Leaves
1/2 teaspoon Thyme Leaves
1/2 teaspoon Black Pepper, Ground
2 teaspoons olive oil
1/4 cup plain lowfat yogurt
Cumin, Ground
Sea Salt
4 whole wheat hamburger rolls
Red leaf lettuce, tomato and cucumber slices

Directions:

Mix ground turkey, feta, oregano, thyme and 1/2 teaspoon pepper in large bowl. Shape into 4 patties.

Heat oil in large nonstick skillet on medium heat until hot. Add patties; cook 4 to 5 minutes on each side or until burgers are cooked through (internal temperature of 165°F).

Season yogurt to taste with pepper, cumin and sea salt. Serve burgers on toasted rolls. Top each burger with 1 tablespoon of the yogurt mixture. Garnish with desired.
As Always.........ENJOY!

02/11/2025

Milo’s 👨🏻‍🍳 Eggplant 🍆 Meatballs

Ingredients:

4 cups roasted eggplant
2 cups breadcrumbs
1 1/2 cup hard boiled eggs, chopped
1 cup chopped soppresatta
1 cup grated Parmesan cheese
1 cup mozzerella cheese diced or shredded
1/2 cup chopped parsley
4 eggs
vegetable oil for frying
tomato sauce for eating

Directions:

Wash the eggplant and pat them dry. Cut the stems and ends off your eggplant, and pierce each one five or six times to help release the steam and it bakes. You can use regular eggplant for the recipe, but I prefer Sicilian eggplant as the meat is creamier and has less seeds. Place the eggplants on a baking sheet with parchment paper on it and bake at 350 degrees for about 30 to 40 minutes. You know they are done when you can insert a fork or knife and it goes through the eggplant with no resistance.

Once they are cooked, allow them to cool until you can handle them. Scoop out the inside of the eggplant and discard the skins.

While the eggplants are cooling, you can prepare the ingredients to create the whole mix. Chop the parsley, soppresatta, mozzerella. Cook the eggs and chop them as well. Combine all of these, including the Parmesan and breadcrumbs into a bowl with the prepared eggplant.

Add the four eggs and mix all the ingredients together, by hand is best, until very well combined. If the mixture is too wet to handle, and is sticking to your hands, add more breadcrumbs. Roll the mixture into balls, the same size you would make for meatballs. It is easier to do if your hands are a bit damp.

Prepare a large pan with vegetable oil, about 1 1/2 inches deep. When the oil is heated through, fry the meatballs for just 1 minute on each side, until golden brown. Remove onto a paper towel to drain. You can freeze these meatballs at this point. When you are ready to serve them, fresh or defrosted, put them into simmering tomato sauce for about 20 minutes to complete the cooking and allow them to soak in the flavour of the sauce. Serve on their own with Parmesan for sprinkling or with pasta as a replacement for traditional meatballs.
As Always..........ENJOY!

02/11/2025

👨🏻‍🍳 In Recognition of upcoming Super-Bowl…….the combo of Spicy Drunken Sailor Jerk Shrimp 🍤 sweet and juicy Pineapple 🍍 Salsa, crunchy cabbage and the creamy Pina Colada Crema in these tacos is simply divine. Enjoy!

Milo’s 👨🏻‍🍳 Drunken Sailor Shrimp 🍤 Tacos w/ Pineapple 🍍 Salsa, Slaw and Pina Colada Crema

Ingredients:

1 pound (16-20) shrimp, peeled and deveined
1/2 cup D.S. Jerk Marinade (recipe in Chef's Notes)
2 cups cabbage, sliced
1/2 cup Pina Colada Crema (recipe in Chef's Notes)
12 small corn tortillas, warmed
2 cups Grilled Pineapple Salsa (I added 1/2 red pepper, diced this time.) (recipe in Chef's Notes)

Directions:

Marinate the shrimp in the the jerk marinade for at least 20 minutes and up to over night.

Skewer the shrimp and grill over medium-high heat until cooked, about 1-3 minutes per side.

Toss the cabbage in half of the crema.

Assemble tacos by placing the slaw on the tortillas, followed by the pineapple salsa and shrimp finally topping with a drizzle of crema............As Always.........ENJOY!

👨🏻‍🍳 Chef's 📝 Note:

*Drunken Sailor Jerk Marinade

Ingredients:

1+ scotch bonnet pepper
2 cloves garlic
1 tablespoon ginger, grated
2 green onions
1 tablespoon thyme, chopped
1 tablespoon allspice
3/4 teaspoon nutmeg
3/4 teaspoon cinnamon
1 teaspoon pepper
1 tablespoon brown sugar
1 tablespoon oil
2 tablespoons white vinegar
2 tablespoons soy sauce
1 tablespoon dark rum
1/2 orange, juice and zest
1 lime, juice and zest

Directions:

Puree everything in a food processor.

*Grilled Pineapple 🍍 Salsa

Ingredients:

1/2 pineapple, Peeled, cored and sliced 1/4 inch thick
1/2 red onion, diced
1 jalapeno chili pepper, finely diced
1 lime, juice and zest
1/4 cup cilantro, chopped
salt to taste

Directions:

Heat your grill (pan) over medium-high heat.

Lightly brush the pineapple slices with oil and grill for 2 minutes on each side.

Dice the pineapple and mix all of the ingredients.

*Pina Colada Crema

Ingredients:

1/2 cup sour cream (or Greek yogurt)
3 tablespoons pineapple
2 tablespoons coconut cream
***(Tip: If you cannot find coconut cream, open a can of coconut milk without shaking it and use the thick white part on the top which is coconut cream.)
1 tablespoon rum

Directions:

Puree everything in a food processor. Enjoy!

02/11/2025

👨🏻‍🍳 Slathered with butter, brown sugar and cinnamon, then drizzled with a vanilla glaze, these are a pretty good substitution when you’re short on time. The process for making these rolls is just like cinnamon rolls, without the hassle of yeast and rising time. Enjoy!

Milo’s 👨🏻‍🍳 Cinnamon Roll Muffins

Ingredients:

1 cup buttermilk
1/2 cup brown sugar
1 tsp baking soda
1/2 tsp salt
1/2 tsp vanilla
1 egg
3 to 3 1/2 cups flour

Filling:
5 tbsp butter, softened
1 cup brown sugar
1 1/4 tsp cinnamon

Icing:
1 cup powdered sugar
2-3 tbsp milk
1/4 tsp vanilla

Directions:

In a medium bowl, mix together the brown sugar, baking soda, salt, vanilla and egg. Add the buttermilk, then the flour. Stir until thoroughly combined. Note: the recipe calls for 3 to 3.5 cups of flour, I only needed to use 3 cups.)

Turn the dough out onto a lightly floured surface and knead for a minute or two. Roll the dough into a 12-inch by 24-inch rectangle. Spread with butter, then sprinkled with the cinnamon sugar mixture.

Roll the dough into a log beginning with the wide side. Stretch the log slightly as you roll to keep a tight seam. Cut the log in half, then each half in half again.

At this point I scored each quarter with three cuts, to make sure my rolls would be even. Continue slicing until you have 12 rolls. Place them in a greased muffin pan, or muffin tins lined with cupcake papers.

Bake at 375 F for 15-20 minutes or until golden brown. Allow the muffins to cool for about 5 minutes, then remove them from pans to a cooling rack. If you’re feeling extra naughty, you can drizzle some more melted butter over the rolls before the icing (I won’t tell.) Combine ingredients for glaze and drizzle over the top...........As Always...........ENJOY!

02/08/2025

👨🏻‍🍳 Your Pork Chops won't know what hit them after a quick soak in my simple sriracha and peach marinade. Even better, the marinade cooks down and doubles as a zippy glaze that's aah-mazing on grilled peaches and chops. Enjoy!

Milo’s 👨🏻‍🍳 Peach 🍑 Glazed Chops

Ingredients:

2 medium peaches, coarsely chopped
1 medium lime, juiced (2 tablespoons)
1/2 cup reduced-sodium soy sauce
1 tablespoon Asian chili sauce (Sriracha sauce)
2 cloves garlic
4 center-cut pork chops, about 1 inch thick
4 peaches, halved and pitted
1 red sweet pepper, quartered
1 tablespoon honey
1/2 bunch parsley or basil, coarsely chopped

Directions:

In a blender combine chopped peaches, lime juice, soy sauce, and chili sauce. Blend until nearly smooth. Transfer to a resealable plastic bag set in a shallow dish. Smash garlic with the side of a broad-blade knife or the bottom of a skillet. Add garlic and pork chops to bag; seal and turn to coat. Let stand up to 30 minutes at room temperature, or refrigerate for 2 to 4 hours, turning occasionally.

Remove pork from marinade, reserving marinade. For a charcoal grill, grill chops on the rack of an uncovered grill directly over medium coals for 14 to 18 minutes or until chops are slightly pink in center and juices run clear (160 degrees F), turning once halfway through grilling and adding the peach halves and pepper quarters for the last 7 minutes of grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place meat on grill rack over heat. Cover and grill as above.)

Meanwhile, for glaze, pour reserved marinade into a small saucepan. Add honey and bring to a simmer. Simmer for 2 to 3 minutes or until slightly reduced and thickened (discard garlic cloves). Remove pork, peaches, and peppers from grill and brush with glaze. Chop peaches and peppers as desired for serving. Pass remaining glaze. Sprinkle with parsley.
As Always..........ENJOY!

02/05/2025

👨🏻‍🍳 It’s a cold day here so all meals are going to be easy, delicious..............comfort foods...........Enjoy!

Milo’s 👨🏻‍🍳 Veggie Frittata

Ingredients:

6 large eggs
2 TBSP milk
Kosher salt and freshly ground black pepper, to taste
2 TBSP olive oil
1 potato, thinly sliced
1 1/2 cups chopped broccoli florets
1/2 onion, diced
1/4 cup chopped roasted red pepper
1/4 cup shredded sharp cheddar
1/4 cup crumbled goat cheese

Directions:

Preheat oven to 350 degrees F.

In a large bowl, combine eggs, milk, salt and pepper to taste; set aside.

Heat olive oil in a cast iron skillet over medium high heat . Add potatoes and cook, stirring occasionally, until potatoes have softened, about 8-10 minutes. Transfer to a plate.

Add broccoli, onion and red pepper to skillet. Cook, stirring occasionally, until broccoli are tender-crisp, about 4-5 minutes. Add egg mixture and potatoes, and cook until the eggs start to set, about 3-4 minutes. Sprinkle with cheddar and goat cheese.

Place into oven and bake until the top is set and cheese has melted, about 10 minutes.

Cut the frittata into wedges and serve immediately.
As Always.............ENJOY!

Address

Menifee, CA
92586

Opening Hours

Monday	6am - 6pm
Tuesday	6am - 6pm
Wednesday	6am - 6pm
Thursday	6am - 6pm
Friday	6am - 6pm
Saturday	6am - 6pm
Sunday	6am - 6pm

Telephone

(949) 584-0024

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