-
1
For the Oxtails: Season flour with salt and pepper.
-
2
Dredge oxtails in flour.
-
3
In a large Dutch oven, over medium heat, add in the oil.
-
4
When the oil is warm, add in the oxtails, in batches, and brown for about 3 min on all sides.
-
5
Remove from the pan and set aside.
-
6
Add in the onions, celery, and carrots.
-
7
Season with salt and pepper.
-
8
Saute/fry till the vegetables start to wilt, about 6 min.
-
9
Stir in the garlic, bay leaves and stock.
-
10
Scraping the bottom and sides of the pan to loosen the brown particles.
-
11
Return the oxtails to the pot and cook, covered, till the sauce is stew-like and the meat starts to fall of the bone, about 2 hrs.
-
12
Baste the oxtails often during the cooking time.
-
13
Check the seasoning and add in salt and pepper if needed.
-
14
For the Pudding: Preheat the oven to 350 degrees.
-
15
Mash the potatoes in a mixing bowl, till smooth.
-
16
Add in the Large eggs and lowfat milk and mix well.
-
17
Add in the nutmeg, cinnamon, 1/2 c. of the pecans, 1/2 c. of the brown sugar, syrup, salt, vanilla, and bourbon.
-
18
Mix well.
-
19
Pour the mix into a 1 1/2-qt round baking dish.
-
20
Combine the remaining 1/2 c. pecans and the remaining 1/2 c. brown sugar with the butter and mix well.
-
21
Dot the top of the potato mix with spoonfuls of the butter mix.
-
22
Bake for about 45 min, or possibly till bubbly.
-
23
For the Fried Okra: In a mixing bowl, combine the buttermilk, warm sauce, and egg.
-
24
Mix well.
-
25
Add in the okra, season with salt and turn to coat proportionately.
-
26
Let sit for 30 min.
-
27
In another mixing bowl, combine the flour and cornmeal.
-
28
Mix well and season with Creole seasoning.
-
29
Heat the oil in a skillet.
-
30
Dredge each of the okra in the seasoned flour, coating completely.
-
31
When the oil is warm, add in the okra, split-side down and fry, turning once, for about 2 min, or possibly till lightly golden.
-
32
Remove and drain on paper towels.
-
33
Season with Creole seasoning.
-
34
To serve, spoon some of the pudding in the center of each plate.
-
35
Place some of the oxtails and gravy around the pudding.
-
36
Pile the fried okra on top of the pudding.
-
37
Garnish with parsley.
-
38
This recipe yields 4 to 6 servings.
