Last night Iron Chef Geoffrey Zakarian gave Jimmy an iron cooking school teaching him how to make a Mad Man Cosmopolitan and Quail In A Bush. Yumz! Check it here and check out the recipe below.

Mad Man Cosmopolitan

Ingredients:
One part dark rum
One part St. Germain Elderflower.
One part mandarin juice
One part ginger juice

Shake with ice. Pour into Martini glass.

Quail In A Bush
Ingredients:

1 tablespoon Orange Powder (recipe follows), or minced zest of 1 orange
2 teaspoons ground coriander
2 teaspoons fresh thyme leaves
½ teaspoons freshly ground black pepper
6 semi-boneless quails
4 tablespoons Clarified Butter, or extra-virgin olive oil
1 teaspoon kosher salt
2 tablespoons unsalted butter
6 bunches of watercress, leaves only, trimmed, washed, and dried

For The Vinaigrette
¼ cup fresh orange juice (1 small juice orange)
2 tablespoons fresh grapefruit juice (1/2 small grapefruit)
1 tablespoon fresh lemon juice (1/2 lemon)
2 shallots, minced
1 tablespoon hazelnut oil
1 tablespoon extra-virgin olive oil
Fine sea salt and freshly ground black pepper to taste

1. Season The Quails:
Place the orange powder, coriander, thyme, and pepper in a bowl and mix well. Rub the quails all over with the mixture then refrigerate for at least 2 hours but preferably overnight.

2. Make The Vinaigrette
Place the orange juice, grapefruit juice, and lemon juice in a small nonreactive pot over medium heat. Bring to a simmer, then reduce to a glaze, about 5 minutes. Add the shallots, remove the pot from
the heat, and allow the ingredients to cool to room temperature. Add the hazelnut oil and the olive oil, and season to taste with salt and pepper.

3. Cook And Serve The Quails
Working in batches or with two large skillets, heat the clarified butter over medium-high heat. Season the quails with the salt, and place them in the pan skin side down to cook until they begin to brown, about 3 minutes. Add the butter to the pan, then turn the birds over and cook, basting with
browning butter, until they are browned on the other side and warm at the center, about 3 minutes more. Transfer the quails to a plate lined with paper towels to drain and set them aside to rest for several minutes.

Dress the watercress leaves with about half the vinaigrette, season them with salt and pepper to taste, and arrange equal portions on each of six plates. Cut the quails in half lengthwise and arrange them on top of each portion of watercress salad. Drizzle each plate with a little additional vinaigrette and serve.