Braised Oxtails with Sweet Potato Pudding and Fried Okra

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This takes a little work, but it is worth it. The gravy is delicious, and ox tails are delicious and tender.

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I made this meal tonight for dinner and it was so ridiculously good. My husband is from New Orleans and I wanted to make him a really memorable Southern meal. I chose this recipe because he loves Emeril. The oxtails were tender and succulent, especially smothered in the rich gravy. The okra was crispy with just the right amount of spicy kick. The sweet potato pudding was so decadent, it could have been dessert. I followed all three recipes to a "T" - the only exception being that I halved everything since there are only two of us. You cannot go wrong with this meal - it is delicious, homey, stick-to-your-ribs Southern food at its finest!

For some of the more regional ingredients, like Steen's Cane Syrup, you can substitute but really shouldn't. You can order Steen's online, but we happened to have some in the house from my father-in-law's periodic shipments of Southern goods. If you absolutely cannot find it, molasses will do. Crystal Hot Sauce is awesome, and most well-stocked grocery stores will have it. And for the Creole seasoning, your best best is Tony Chachere's - also availlable in well-stocked groceries.