Tartar Sauce

Collard Greens

Oxtails

I could not enjoy the smothered pork chop rice and gravy because of spice.

smothered pork chop rice and gravy

corn Bread was excellent as was the potato salad.

corn Bread

The baked beans were too sweet and they didn't deliver my oxtails, or call to ask what I'd like in its place if they ran out of them.

baked beans

The spicy boiled crawfish is so delicious. It’s the best in the city.

spicy boiled crawfish

The Mac and cheese was spilled in the bag and the drink was missing.

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In a medium mixing bowl, combine 1 cup mayonnaise and 1/4 cup plain Greek yogurt. Whisk until smooth and homogeneous.

Whisk base together

Add 1.5 tbs fresh lemon juice, 1 tsp Dijon mustard, 1/4 tsp Worcestershire, 1/2 tsp kosher salt, 1/4 tsp black pepper, 1/4 tsp granulated sugar, and the minced garlic clove. Whisk thoroughly to incorporate; taste for initial balance (acidity, salt).

Build the flavor

If you prefer a slightly sharper tang, add 1/2 tsp white wine vinegar and whisk again. (This ingredient is optional and can be omitted if the lemon provides enough brightness.)

Optional acid adjustment

Ensure pickles (1/3 cup) are finely chopped — aim for small uniform pieces for a pleasant texture. Drain the capers (1 tbs) and chop them roughly. Finely mince the shallot (about 2 tbs), chop the parsley (2 tbs), chives (1 tbs), and dill (1 tsp).

Prepare mix-ins

Add the chopped pickles, chopped capers, minced shallot, parsley, chives, and dill to the bowl with the seasoned mayonnaise mixture. Stir with a spatula until everything is evenly distributed. Fold gently — avoid overworking; you want small visible pieces of pickle and herbs.

Combine mix-ins with base

Taste the sauce and adjust seasoning as needed: add a pinch more salt (incremental 1/8 tsp), a grind more black pepper, or a squeeze more lemon (1/4 tbs increments) until the balance is bright and slightly tangy with savory depth from the capers and Worcestershire.

Adjust seasoning

Transfer the tartar sauce to an airtight container or jar. Cover and refrigerate for at least 30 minutes (preferably 1 hour) to allow flavors to meld. The sauce will thicken slightly as it chills.

Chill to meld flavors

Serve chilled with fried fish, seafood, or as a sandwich spread. Store refrigerated in an airtight container for up to 5–7 days; stir before serving if any separation occurs.

Serve and store

mayonnaise (full-fat)

plain Greek yogurt (or sour cream)

dill pickles or cornichons, finely chopped

capers, drained and finely chopped

shallot, finely minced

fresh parsley, finely chopped

fresh chives, finely chopped

fresh dill, finely chopped

garlic clove, minced

fresh lemon juice

Dijon mustard

Worcestershire sauce

white wine vinegar (optional)

granulated sugar

kosher salt

freshly ground black pepper

Stack 3–4 collard leaves, fold in half lengthwise and cut out the thick stem (discard stems). Roll leaves into a tight cylinder and slice crosswise into 1-inch ribbons. Place cut greens into a large bowl and fill with cold water. Swirl to release grit, let sit 3–5 minutes, then lift greens out (do not pour out water) and repeat rinsing until water is clear.

Trim and wash the greens

Bring a large pot of water (use ~4 cups from the ingredient water) to a rolling boil with a pinch of salt. Working in batches, submerge collards for 1–2 minutes until bright green and slightly softened, then transfer immediately to a bowl of ice-cold water to stop cooking. Drain thoroughly and squeeze out excess water. Set aside.

Blanch (optional but recommended to reduce bitterness)

Heat a large Dutch oven or heavy pot over medium heat. Add the 3 bacon slices and cook, turning occasionally, until fat is rendered and bacon is crisp (6–8 minutes). Use a slotted spoon to remove bacon to a paper towel-lined plate; reserve rendered fat in the pot.

Render the bacon

Increase heat to medium-high. Add the diced onion to the bacon fat and cook until translucent, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant (do not brown). Add the smoked ham hock and sear briefly on all sides, about 2 minutes per side, to awaken the smoked flavor.

Brown aromatics and ham hock

Pour in the 4 cups of chicken broth and 2 cups of the reserved cold water (keep the rest for later adjustments). Stir in bay leaves, brown sugar, apple cider vinegar, hot sauce, red pepper flakes, smoked paprika, kosher salt, and black pepper. Bring mixture to a gentle simmer, scraping up any browned bits from the bottom of the pot.

Add liquids and seasonings

Add the blanched (or raw, if you skipped blanching) collard greens to the pot in batches, pressing each batch down so they fit under the simmering liquid — they will wilt and reduce in volume. Return the pot to a low simmer, cover partially, and cook gently for 45–75 minutes, stirring occasionally, until the stems are tender and the leaves are fully soft. If the pot becomes dry, add more of the reserved cold water 1/2 cup at a time.

Add the collards and simmer

When the ham hock is fork-tender (after ~45–60 minutes), remove it to a cutting board. Let it cool slightly, then shred the meat from the bone with forks, discarding gristle and bone. Return the shredded meat to the pot and stir to distribute.

Shred ham hock meat and return

Taste the greens and adjust salt, pepper, and acidity. Add an extra teaspoon of apple cider vinegar or a splash of hot sauce if you want more brightness. If the greens are too bitter, a touch more brown sugar (up to 1 tsp) can balance them.

Stir in most of the reserved crisp bacon (reserve a little for garnish). Simmer uncovered 5 more minutes to let flavors meld. Turn off the heat and let the pot sit 10 minutes — the flavors deepen as it rests.

Add bacon and rest

Ladle collard greens into a serving bowl, sprinkle with remaining crisp bacon and an extra pinch of red pepper flakes if desired. Serve hot alongside oxtails, cornbread, or rice.

Serve

collard greens, trimmed and stacked (stems removed)

cold water (for washing/shocking and to adjust cooking liquid)

smoked ham hock

chicken broth (low-sodium preferred)

thick-cut bacon

yellow onion, medium, diced

garlic cloves, minced

bay leaves

apple cider vinegar

light brown sugar

hot sauce (e.g., Crystal or Frank's)

red pepper flakes

smoked paprika

Pat the oxtails dry with paper towels. Season evenly with 2 tsp kosher salt and 1 tsp freshly ground black pepper.

Prepare oxtails

Place 4 tablespoons flour in a shallow dish and dredge each seasoned oxtail, shaking off excess. The light flour coating promotes browning and helps thicken the braising liquid later.

Dredge

Heat a large heavy-bottomed Dutch oven or braising pot over medium-high heat. Add 2 tablespoons neutral oil. When oil shimmers, add oxtails in a single layer (do not crowd — brown in batches). Sear 3–4 minutes per side until a deep brown crust forms. Transfer browned oxtails to a plate and set aside.

Brown in batches

Reduce heat to medium, add 1 tablespoon unsalted butter to the pot. Add 1 cup chopped yellow onion, 1 cup diced carrot, and 1/2 cup diced celery. Sauté 6–8 minutes until softened and beginning to brown. Add 4 minced garlic cloves and cook 30–45 seconds until fragrant.

Sauté vegetables

Stir in 2 tablespoons tomato paste and cook 1–2 minutes to remove raw flavor. Add 1 teaspoon ground allspice and stir to coat the vegetables.

Build flavor

Pour in 1 cup red wine (or an equal amount of stock) and scrape up browned bits from the bottom of the pot with a wooden spoon. Let the wine reduce by half, about 2–3 minutes.

Deglaze

Return the browned oxtails to the pot. Add 4 cups beef stock, 1 tablespoon Worcestershire sauce, 4 sprigs fresh thyme, 2 bay leaves, 1 tablespoon brown sugar, 1 tablespoon apple cider vinegar, and the whole Scotch bonnet pepper if using (leave whole to avoid too much heat). Bring to a gentle simmer, then cover and reduce heat to maintain a low simmer (or place in a 160–165°C / 325°F oven). Braise until oxtails are fork-tender and meat pulls from the bone, about 3 to 3.5 hours.

Combine and braise

When oxtails are tender, carefully remove them to a platter and skim any excess fat from the surface of the braising liquid. Remove and discard thyme stems and bay leaves; remove Scotch bonnet if used. Optionally, strain the liquid into a saucepan and reduce over medium-high heat until slightly thickened, or whisk in a small slurry (1 tbs flour mixed with 2 tbs cold water) and simmer 3–5 minutes to thicken. Taste and adjust seasoning with remaining kosher salt and black pepper as needed. Return oxtails to the sauce to warm before serving.

Finish sauce

While oxtails begin braising (or during last hour), prepare collards. Heat 1 tablespoon olive oil in a large heavy pot over medium heat. Add 1/2 cup sliced yellow onion and sauté 4–5 minutes until translucent. Add 3 smashed garlic cloves and cook 30 seconds.

Prep ham hock and aromatics

Add the smoked ham hock to the pot and pour in 2 cups chicken stock. Bring to a simmer. Add the sliced collard greens (450 g) — they will wilt down; press them into the liquid. If necessary, add up to 1 cup water to just cover the greens.

Add smoked meat and greens

Stir in 1 tablespoon apple cider vinegar, 1/2 teaspoon red pepper flakes, 1 teaspoon granulated sugar (optional), 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Cover partially and simmer gently for 35–50 minutes, until greens are tender and flavors meld. Check periodically and add a bit more stock or water if they look dry.

Season and simmer

Taste and adjust seasoning with salt, pepper, or an extra splash of vinegar for brightness. Remove and discard or shred any loose meat from the ham hock and stir it back into the greens.

Adjust and finish

To serve, spoon braised oxtails and sauce onto plates or a platter alongside the collard greens. Sprinkle 1/4 cup chopped fresh parsley over the oxtails and greens, and season with additional kosher salt and freshly ground black pepper to taste. Serve hot.

Combine and garnish

The oxtails can be braised a day ahead — chilled, skim fat, refrigerate, then reheat and finish the sauce. Collards also keep well; reheat gently with a splash of stock. If you prefer a thicker gravy for the oxtails, reduce the strained braising liquid until syrupy or make a beurre manié (equal parts butter and flour) and whisk in to finish.

Notes

oxtails, trimmed

black pepper, freshly ground

all-purpose flour (for dredging)

neutral oil (vegetable or canola)

unsalted butter

yellow onion, finely chopped

carrot, finely diced

celery stalks, finely diced

tomato paste

dry red wine (or extra stock)

beef stock

fresh thyme sprigs

ground allspice

brown sugar

whole Scotch bonnet or habanero (optional — leave whole for heat)

collard greens, stems removed and leaves sliced into 1" ribbons

smoked ham hock (or smoked turkey leg / bacon)

yellow onion, sliced

garlic cloves, smashed

chicken stock

olive oil

granulated sugar (optional, to balance bitterness)

black pepper

water (if needed)

fresh parsley, chopped

additional kosher salt (to taste)

freshly ground black pepper (to taste)

Rinse 2 cups long-grain rice under cold water until the water runs mostly clear. In a medium saucepan bring 4 cups water and 1/2 tsp salt to a boil. Add the rinsed rice, stir once, reduce heat to low, cover tightly and simmer 18 minutes without lifting the lid. After 18 minutes remove from heat and let rest, covered, 5–10 minutes, then fluff with a fork and keep covered and warm.

Rinse and cook rice

In a small bowl combine 1.5 tsp kosher salt, 1/4 tsp black pepper, 1/2 tsp garlic powder, 1/2 tsp onion powder and 1/4 tsp smoked paprika (if using).

Mix seasoning

Pat pork chops dry with paper towels. Sprinkle the seasoning evenly over both sides of each chop and press gently so it adheres.

Season chops

Place 1.25 cups all-purpose flour in a shallow dish. Dredge each seasoned pork chop in the flour, shaking off excess. Set chops on a plate while you heat the pan. Keep leftover dredging flour covered for a dusting or to thicken later if desired.

Heat a large heavy skillet (cast iron preferred) over medium-high heat. Add 2 tbs vegetable oil and 1 tbs of the butter; heat until shimmering but not smoking.

Heat pan

Add the dredged chops to the hot pan, working in batches if necessary so they are not crowded. Sear until well browned, about 3–4 minutes per side. Transfer seared chops to a plate and tent loosely with foil. There will be browned bits (fond) in the pan — these add flavor to the gravy.

Sear chops

Reduce heat to medium. Add the remaining 2 tbs butter to the pan. Add 1.5 cups thinly sliced onion and cook, stirring occasionally, until onions are softened and starting to brown, about 6–8 minutes. If pan looks dry, add a teaspoon of oil or a splash of broth.

Cook onions

Add 3 minced garlic cloves and cook 30–45 seconds until fragrant, stirring so garlic does not burn.

Add garlic

Sprinkle 2 tbs all-purpose flour (the roux flour) over the onions and garlic. Stir constantly for 1–2 minutes to cook the raw flour taste and combine with the fat and onions; this will help thicken the gravy. Keep the heat at medium to avoid darkening the roux too much (you want a light golden color).

Make a light roux

Slowly pour in 3 cups low-sodium chicken broth while scraping the browned bits from the bottom of the pan with a wooden spoon or spatula. Add 1 tbs Worcestershire sauce, 1 tsp dried thyme, and 1 bay leaf. Stir to combine and bring the mixture to a gentle simmer.

Deglaze and build gravy

Let the gravy simmer, stirring occasionally, until it thickens slightly, about 4–6 minutes. Taste and adjust seasoning carefully — add up to 1/4 tsp more salt if needed, but keep pepper minimal to maintain mildness.

Simmer to thicken

Nestle the seared pork chops back into the gravy so they are partially submerged. Reduce heat to low, cover, and simmer gently until the chops are cooked through, about 10–12 minutes (internal temperature 145°F / 63°C). Thicker chops may need a few minutes longer. Avoid a hard boil to keep the meat tender.

Return chops to the pan

Remove the chops to a plate and keep warm. Remove and discard the bay leaf. If you want a creamier, milder gravy, stir in 1/4 cup milk or light cream and warm through for 1–2 minutes; do not boil. Taste and adjust salt very lightly; avoid adding more black pepper if you prefer a mild profile.

Finish gravy

Spoon rice onto plates or into bowls. Place a pork chop on top of the rice and ladle plenty of onion gravy over the chop and rice. Sprinkle 2 tbs chopped fresh parsley over each serving for brightness. Serve with lemon wedges on the side if desired — a quick squeeze brightens the dish but is optional.

To keep the dish mild as requested: reduce black pepper (used here is only 1/4 tsp), skip hot spices (no cayenne or hot paprika), use low-sodium broth and taste before adding more salt, and finish with a small amount of milk to soften flavors.

Notes for mild flavor

Bone-in pork chops (about 1" thick)

Kosher salt

Ground black pepper

Garlic powder

Onion powder

Smoked paprika (optional, mild)

All-purpose flour (for dredging)

All-purpose flour (for roux)

Vegetable oil

Unsalted butter

Yellow onion, thinly sliced

Garlic cloves, minced

Low-sodium chicken broth

Dried thyme

Bay leaf

Milk (or light cream) — optional for creamier gravy

Long-grain white rice, rinsed

Water

Salt (for rice)

Fresh parsley, chopped

Fresh lemon wedges (optional)

Position a rack in the center of the oven and preheat to 425°F (220°C). Place a 9-inch cast-iron skillet (or an oven-safe 8–9 inch pan) in the oven while it heats so the pan becomes very hot, about 8–10 minutes.

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