Ottoman Bazaar Cocktail Recipes

B.L.T. COCKTAIL

Steps:

• Cook bacon. Reserve rendered fat. Combine the melted fat (still warm and liquid-y) with the bourbon. Stir until well incorporated. Transfer mixture to the freezer for several hours or until the fat has settled on the top and hardened. Once frozen, break the hardened off and double strain the bourbon into a separate container.
• To assemble combine fat-washed bourbon, tomato juice, Worcestershire sauce, pepper, salt, and horseradish. Shake and strain into a chilled beer glass. Garnish with the iceberg lettuce foam.
• For the garnish: dunk a Romaine lettuce leaf into the drink, leaving enough to poke out the top of the drink. Skewer bacon around a cherry tomato and a black olive.
• Chop up iceberg lettuce into big chucks. Add 1/2 cup of water and muddle until broken down. Strain and reserve liquid. Combine Lecithin, egg white, iceberg lettuce water. Transfer to the tube of a CO2 hand-held foaming device.

TURKISH OTTOMAN RICE CSSEROLE

Steps:

• In a skillet heat 2 tablespoons butter and olive oil.
• add onion and cook til see through.
• add curry, garlic and turmeric and cook 1 minute.
• add the rice and cook til opague.
• add stock and uncovered bring to a boil.
• add salt and pepper.
• cook, covered on low 25 minutes.
• fluff rice with fork. If not tender enough add a little water and cook five minutes more.
• mix in cherries and nuts and transer to a casserole.
• in a saucepan, heat other 2 tablespoons butter.
• add flour and stir constantly cook til bubbly but do not brown.
• add milk and cook, stirring, til thick.
• add salt and cheese.
• pour over rice.
• put under broiler for four minutes or until bubbly.