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1
For the Oxtails: Season flour with salt and pepper.
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2
Dredge oxtails in flour.
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3
In a large Dutch oven, over medium heat, add the oil.
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4
When the oil is hot, add the oxtails, in batches, and brown for about 3 minutes on all sides.
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5
Remove from the pan and set aside.
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6
Add the onions, celery, and carrots.
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Season with salt and pepper.
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Saute until the vegetables start to wilt, about 6 minutes.
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Stir in the garlic, bay leaves and stock.
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10
Scraping the bottom and sides of the pan to loosen the brown particles.
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11
Return the oxtails to the pot and cook, covered, until the sauce is stew-like and the meat starts to fall of the bone, about 2 hours.
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12
Baste the oxtails often during the cooking time.
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13
Check the seasoning and add salt and pepper if needed.
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14
For the Pudding: Preheat the oven to 350 degrees F. Mash the potatoes in a mixing bowl, until smooth.
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15
Add the eggs and milk and mix well.
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16
Add the nutmeg, cinnamon, 1/2 cup of the pecans, 1/2 cup of the brown sugar, syrup, salt, vanilla, and bourbon.
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Mix well.
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18
Pour the mixture into a 1 1/2 quart round baking dish.
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19
Combine the remaining 1/2 cup pecans and the remaining 1/2 cup brown sugar with the butter and mix well.
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20
Dot the top of the potato mixture with spoonfuls of the butter mixture.
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Bake for about 45 minutes, or until bubbly.
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22
For the Fried Okra: In a mixing bowl, combine the buttermilk, hot sauce, and egg.
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Mix well.
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Add the okra, season with salt and turn to coat evenly.
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Let sit for 30 minutes.
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26
In another mixing bowl, combine the flour and cornmeal.
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27
Mix well and season with Creole seasoning.
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28
Heat the oil in a skillet.
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29
Dredge each of the okra in the seasoned flour, coating completely.
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30
When the oil is hot, add the okra, split side down and fry, turning once, for about 2 minutes, or until lightly golden brown.
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31
Remove and drain on paper towels.
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32
Season with Creole seasoning.
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33
To serve, spoon some of the pudding in the center of each plate.
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34
Place some of the oxtails and gravy around the pudding.
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35
Pile the fried okra on top of the pudding.
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36
Garnish with parsley.
