rappie pie

fishlessman

<p />i have been requested to make this pie for a lady who will be visiting from nova scotia. first attempt was a little on the bland side, i want to make 2. one with a little flavor. its grated potato with chicken stock added after the water has been squeezed out, with chunks of chicken layered inside, salt and pepper and sliced saltpork. any ideas how to make this better.its ok now with the benefit of lots of homemade stock in the fridge, but i need to make one simple and one flavorful. maybe some parmesian, a cheese sauce, something that you think might work, either in the pie or poured on later. with regards to removing water from the potato i seen that some wrap the grated potato and put it in the clothes washer on spin, definatly next time

Chubby

fishlessman[p]If you have a salad spinner...that works weel for me!![p]
Then again...if you run a load of clothes, and cook all in the same appliance...??[p]LOL!![p]Ahh...a multi-tasker!!

fishlessman

Chubby,
just trying to keep the dish somewhat authentic : ), and i feel better knowing i spent that money on the washer for cooking[p]

katman

fishlessman,[p]maybe some sauteed mushrooms & Virginia ham instead of the salt pork?

Chef Wil

fishlessman,
to take out moisture from your shredded potatoes, lay them flat on a counter top, place a few sheets of paper towel, and use a rolling pin, a few strokes and your almost dry. Another one is to place your potatoes in a food dehydrator.
To add flavor:
fresh crumbled bacon
saute'ed smoked fatty
smoked sausage or andouille
smoked shrimp ( home made of course )
To make it richer in texture use chicken bouillion cubes and heavy cream instead of stock.
To give it more color add a little diced pimento and thinly sliced green onions.
Potato pie is real comfort food, experiment.

ToddB

Spike the potato everywhere with a fork then put it in the microwave for 6 minutes per inch of thickness. The water of the potato should all channel out of the piercings...

thirdeye

fishlessman,[p]I think by design it is a bland recipe. You're talking layers of boiled or braised chicken, grated potato lightly cooked and reduced in stock, onions, S&P for seasoning with bacon on top and then baked?[p]Without getting too far off the theme of the recipe, here are some random thoughts. Maybe you could do one or more of these:[p]Make a super rich stock, like in the pressure cooker, even adding some smoked ham or smoked pork bones for a subtle back flavor.[p]Flavor brine some thighs and Egg them until they are not quite done then add the meat to the pie.[p]Twice smoke the bacon that forms the crust. Low temp smoke leaving it still limp, so it can crisp up on the pie.[p]Introduce a couple of new seasonings or some fresh herbs.[p]Bake the assembled pie in the Egg.[p]~thirdeye~[p] [p]

fishlessman

Chef Wil,
some real good ideas there. the recipes i had seen stayed pretty much with chicken, however i would believe that they woulld use a lot of seafood because of the region the recipes came from. maybe some shrimp, clams,lobster. no real good source for andoulle here, but i can get some good portuguese chourico that would make a good sustitute

fishlessman

katman,
maybe add the hambone when making the stock and put the ham in there to, i do like crispy salt pork though for the top layer

fishlessman

thirdeye,
thanks for the ideas, this turned into a 2 night project with the first night roasting the chicken and making the stock. i do like the hambone in the stock, that should give it a flavor im more accustomed too.

YB

fishlessman,
Here is one thats different from the one you made if you want to try and make two.
Larry
[ul][li]rappie pie[/ul]

fishlessman

YB,
thanks, that is more like what i thought a dish from nova scotia would look like, and thanks for the info on the 750