In episode 88, Josie took actor Ennis Esmer to a cooking class to find out if it’s a great date. Here are the recipes that they cooked up:

Green Mango Salad

Serves 6

Ingredients:

2 whole green mangoes, peeled and julienned

1/4 cup English Cucumber, julienned

1/2 cup sweet red peppers, julienned

1/2 red onion, julienned

3 tablespoons cilantro, chopped

¼ cup rice wine vinegar

¼ cup lime juice

2 tablespoons sugar

1 clove garlic, finely minced

1/4 teaspoon salt

Method:

1. Combine the wine vinegar, sugar and garlic in a medium sized saucepan, Bring

to boil and simmer for 1 minute. Remove from the heat and cool. When cold

add the lime juice. Add half of the dressing to the salad. Toss to combine and serve.

Moroccan Spiced Grilled Quail with a Pomegranate Balsamic Glaze

Makes 12 Servings

Ingredients:

Moroccan Spice Blend – Ras El Hanout

1 teaspoon ground cumin

1 teaspoon ground ginger

1 teaspoon salt

¾ teaspoons freshly ground black pepper

½ teaspoon ground cinnamon

½ teaspoon ground coriander seeds

½ teaspoon cayenne

½ teaspoon ground allspice

¼ teaspoon ground cloves

1. Mix all of the spices together and set aside. Spice blend will keep in airtight container for a month.

Moroccan Spiced Grilled Quail

6 whole quails

2 tablespoons of Ras El Hanout (recipe from above)

1 teaspoon salt

½ teaspoon black pepper

2 tablespoons olive oil

Method:

1. Remove the breast bone from the quails and cut quails into half lengthwise.

2. Once all the breast bones have been removed, place in a bowl.

3. Add the Ras El Hanout, salt, pepper and olive oil toss the quails with seasonings.

4. Turn grill on to medium high heat.

5. Grill quail skin side down first. Cook for 6 minutes and then flip and cook for another 6-8 minutes.

6. When done remove from grill and set aside.

7. Serve with Pomegranate Balsamic Glaze.

Pomegranate Balsamic Glaze

1 cup pomegranate juice 1/4 cup balsamic vinegar 1/4 cup honey

1. Bring the pomegranate juice, balsamic vinegar and honey to a boil.

2. Turn to medium low heat and simmer until mixture becomes like a thick glaze