Name: Fry-Fecta with Bacon Serrano Gravy
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H35M0.000S
Yield: 2 servings
Ingredients: 2 quarts peanut oil; 2 pounds all-purpose flour; 2 tablespoons salt; 1 tablespoon ground black pepper; 1 teaspoon garlic powder; 1 teaspoon onion powder; 2 cups buttermilk; Two 2-ounce filet mignons, flattened to 1/4-inch thickness; 2 semi-boneless quail, cut in half; 2 single-bone lamb chops, fat cap removed; Bacon Serrano Gravy, recipe follows; 1/2 pound bacon, chopped; Oil, as needed; 1/4 cup all-purpose flour; 2 serrano chiles, stems and seeds removed, finely diced; 3 cups milk; 1/2 cup beef stock; 1/2 cup heavy cream; 2 teaspoons salt; 1 teaspoon ground black pepper; 1/2 teaspoon sugar

Directions

Special equipment:

a deep-frying thermometer

Fit a heavy-bottomed pan like a Dutch oven with a deep-frying thermometer. Add peanut oil and heat to 350 degrees F.
Mix together flour, salt, pepper, garlic powder and onion powder in a shallow baking dish.
Pour the buttermilk in a separate bowl. Dredge the filet, the quail and the lamb in the flour. Remove from the flour, shaking off excess, and give the pieces a good swim in the buttermilk.
Take out of the buttermilk and dredge again in the flour. Add quail carefully to hot oil. Let fry for 2 minutes, then add the lamb and the filet mignon. Cook until all is golden brown and delicious, about 4 more minutes. Serve with the Bacon Serrano Gravy.

Bacon Serrano Gravy:

Yield: 5 cups

Cook bacon until crispy in a heavy bottomed saucepan. Remove bacon with a slotted spoon and reserve. If there isn't 1/4 cup bacon drippings in the pan, add oil to get to 1/4 cup. Heat oil over low heat, then add flour and cook, stirring quite often, to make a roux. (Don't answer the phone, don't start a new game on your phone. Watch the roux. It can burn quickly. Nobody likes burned roux.) Cook the roux until you have a color like milk chocolate; this can take awhile, at least 20 minutes. Add the reserved bacon and the serranos and cook for a couple of minutes more. Slowly whisk in the milk, beef stock and cream. Gently bring to a simmer, then cook, stirring occasionally, until thickened, about 15 minutes. Adjust seasoning if needed with salt, pepper and sugar. Set gravy aside and commence with the goodness.