FOR TH3E OXTAILS:
Season flour with salt and pepper. Dredge oxtails in flour. In a large Dutch oven, over medium heat, add the oil. When the oil is hot, add the oxtails, in batches, and brown for about 3 minutes on all sides. Remove from the pan and set aside. Add the onions, celery, and carrots. Season with salt and pepper. Sauté until the vegetables start to wilt, about 6 minutes. Stir in the garlic, bay leaves and stock. Scraping the bottom and sides of the pan to loosen the brown particles. 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. Baste the oxtails often during the cooking time. Check the seasoning and add salt and pepper if needed.
FOR THE PUDDING:
Preheat the oven to 350 degrees F.
Mash the potatoes in a mixing bowl, until smooth. Add the eggs and milk and mix well.
Add the nutmeg, cinnamon, 1/2 cup of the pecans, 1/2 cup of the brown sugar, syrup, salt, vanilla, and bourbon. Mix well. Pour the mixture into a 1 1/2 quart round baking dish.
Combine the remaining 1/2 cup pecans and the remaining 1/2 cup brown sugar with the butter and mix well. Dot the top of the potato mixture with spoonfuls of the butter mixture. Bake for about 45 minutes, or until bubbly.
FOR THE FRIED OKRA:
In a mixing bowl, combine the buttermilk, hot sauce, and egg. Mix well. Add the okra, season with salt and turn to coat evenly. Let sit for 30 minutes. In another mixing bowl, combine the flour and cornmeal. Mix well and season with Creole seasoning.
Heat the oil in a skillet. Dredge each of okra in the seasoned flour, coating completely. When the oil is hot, add the okra, split side down and fry, turning once, for about 2 minutes, or until lightly golden brown. Remove and drain on paper towels. Season with Creole seasoning.
To serve, spoon some of the pudding in the center of each plate. Place some of the oxtails and gravy around the pudding. Pile the fried okra on top of the pudding. Garnish with parsley.
Yield: 4 to 6 servings