Peach Cobbler, The Last OG cookbook, Recipes written with Nicole A. Taylor, Photography by Noah Fecks
With The Last O.G. Cookbook, you can keep the party going at home with recipes inspired by the hit TBS comedy starring Tracy Morgan and Tiffany Haddish. Morgan plays Tray Barker, a recently released ex-convict who, upon returning to his hometown of Brooklyn to find his girlfriend married to another man and his neighbourhood gentrified, relies on his cooking skills to find his place in a city he often doesn’t recognize.
The soulful recipes in this book offer outrageously addictive taste sensations, combinations that may seem wacky but work wonders, and bold in-your-face flavours. Learn how to make mad-genius dishes such as Dessert Loaf, Wild-Style Lasagna, and Prison Pad Thai, as well as recipes that evoke the melting pot that is Brooklyn, both old and new, relying on African-American classics reinterpreted for the modern cook. In this vein is Tray’s Cornflake-Battered Fried Chicken with Sweet Pickles, Amira’s Peach Cobbler, Shay’s “Somebody Died” Spaghetti, and Bobby’s Blinged-Out Hoppin’ John.
With special features woven throughout that immerse you in the O.G.world, this keepsake volume will become a new standard for soul food cooking and a must-own book for every fan of the show.”
The Last O.G. Cookbook: How to Get Mad Culinary Skills, is
available at Amazon.com and Amazon.ca.
Amira’s Peach Cobbler
- Combine the flour, cornmeal, ¼ cup of the sugar, and ½ teaspoon of the salt in a large bowl. Cut the butter into the flour mixture using a cold pastry cutter, two knives, or your hands until the butter chunks are pea-size.
- Make a well in the center of the batter, add the egg yolk and 1 tablespoon ice water, and mix to form a sticky dough. Transfer the dough to a sheet of plastic wrap dusted with flour. Wrap it and chill in the refrigerator for 1 hour.
- Preheat the oven to 325°F.
- In a small bowl, whisk together the whole egg with 1 teaspoon water. Set aside.
- In a large bowl, combine the peaches, blackberries, lemon juice, cornstarch, the remaining ½ cup sugar, and ¼ teaspoon salt. Stir well. Transfer the fruit mixture to a 9-x-13-inch baking dish.
- Roll out the pastry dough onto a floured surface to ¼-inch thickness. Cut the dough into 1-inch strips and carefully place them over the fruit. Brush the pastry with the egg wash.
- Bake the cobbler for 40 minutes, until the crust is golden and the filling is bubbling, then remove the cobbler from the oven and sprinkle the remaining 3 tablespoons sugar over it. Let cool for 10 to 15 minutes before serving.