My next entry into the SKYPILOT CLUB cookbook contest: by Robert Register

I live alone so I basically do as I please in the kitchen.

I spend most of my time in the kitchen snacking & washing dishes but
I do my best to spend two weekends a month holed up in the house taking
care of business in the kitchen.

I am not writing this to advocate any sort of lifestyle or dietary discipline.

I just hope it helps someone who lives alone.

In a perfect world, I get to go to the store on Saturday.
I spend about $90 a week but I can skip a week with no problem & have plenty of food to spare.

I used to buy two pounds of on-sale shrimp a week but now I'm about up to around over 3.
When I get home from the store on Saturday, I start the shrimp boil.
I cook corn, potatoes & onions in the boiling water with bags of shrimp boil spices,
Old Bay Seasoning, lemon quarters and ground red pepper.
As soon as the water starts getting hot after I first put the shrimp in, I start sampling the shrimp by scooping them out of the boil and putting them on ice.
I take shrimp out early, in the middle & at the end.
It makes a good mix.
I strow my secret Cajun seasoning all over them befo' I peal.

They look so pretty pealed in their own container there on the top shelf of your refrigirator so go ahead & plan on losing some to the moochers - especially if the cocktail sauce is nearby on the same shelf.

A bowl of cocktail sauce will last for two weekends. I use cheap ketchup, good horseradish, lemon juice, a little balsamic vinagrette , little hot sauce & a little Dale's

I also buy meat on Saturday.
Generally, I get a big piece of beef and/or a whole chicken and/or some pork.

I marinate in varying combinations of lemon juice, cheapest balsamic vinagrette & Dale's.

I can cook on either Saturday or Sunday but Sunday's best because the meat gets to marinate. (I sometimes keep a few skrimpfish out to marinate & skewer & braise just before putting the meat on.)

As soon as the stuff you've grilled is cool, put it in freezer bags and freeze it.

Any vegetable you boil with the shrimp freezes & defrosts with no problem and retains full flavor.

A great way to cook the leftovers is to defrost the meat, take it off the bone & saute it in a pan with butter & spices.
Then you can use it for burritos, nachos or echiladas!


Recipe For R. Crumbs Cuatro de Julio Blackened Fish With Lump
Crab Meat

Blacken some fish and when the filets are crispy lay them out flat in a baking dish.

Spend $13.50 down at Ship & Shore & buy you a pound of fresh lump blue crab meat picked by genuine Vietnamese Buddhists from Bayou La Batre, Alabama.
It'll be worth every penny of it.

Spread that crab meat on top of your blackened filets and squeeze a little lemon juice and sprinkle a little teenie bit of Paul Prudhomme's Blackened Redfish Magic on the crab meat.

Cover the crab meat with your favorite cracker or bread or crouton crumbs.

Cover the crumbs with a good grade of grated Parmesan.(I wanna try Parmesan & Romano mixed, too)


Put the baking dish in the oven at about 400 degrees and bake until crispy on top.

Make West Indies Salad with the leftover crab meat and serve both dishes with garlic bread sticks.

Should feed two.

I wanna add oysters to the crabmeat in this recipe but I haven't had a chance to try that yet. About the only time I eat oysters is when I spend about $30 for an 85 pound sack and shuck 'em myself.

Robert Register

A simple NE recipe for Potatoes and Onions for camping or anywhere -

Take 3/4 a stick of butter and a tablespoon or so of Bacon fat melt in frying pan with available lid-

cut up 4 big onions simmer in pond of butter and fat until soft - not too long - season with S & P

slice as many potatoes as can fit in pan - not too thin, not too thick, just right - and put on the top of the onions - stir it up - as much as you can - turn down as low as it can go cover and let simmer until potatoes are soft - and ur done
-- Jonathan Reisbaum

SMOKED STUFFED CHICKEN w/ 10 pounds of charcoal

Have a tall can for starting charcoal, a smoker and a grill. Start five pounds of charcoal.

Cut up a chicken. Clean some 21-25 count shrimp & buy a steak on sale. Marinate everything in various dilutions of Balsamic Vinagrette, Dale's & lemon juice. Season before putting on the grill with Southwest Seasoning, Greek Seasoning, Black Pepper & Garlic Powder.

Cook six pieces of bacon in a big 3 inch deep black iron skillet.

Cut the roots off two bunches of green onions & flush them along with the hot bacon grease you don't wanna use.

Combine a package of spinach, the cooked bacon, the green onions,an entire container of Feta cheese, a little sour cream and a can of Crea of Asparagus Soup in the black iron skillet. As soon as it's ready, store and freeze two thirds of it because you ya only need about a third of this for this recipe.

Cut along the bird's sternum down to its ribs forming a pocket
You fill it with the spinach mixture. Put th stuffed breasts & the rest of the chicken i the black iron skillet inside the smoker.

Cook your shrimp and steak on the grill with the other 5 pounds of charcoal and then put that charcoal in the smoker with the chicken.

Go inside and snack on the shrimp and the steak. Freeze the leftovers & then take the stuffed chicken off the grill.


-- Robert Register


Shuck a bunch of oysters and put 'em in a bowl inside a larger bowl filled with ice.

Take the big shells that lay flat and wash 'em good.

But a piece of rilly superb homemade butter in each shell.

Fill the shells with oysters. Two, three, however many the shell can take.

Sprinkle some Paul Prudhome Seafood Magic or Blackened Redfish Magic on the oysters along with some black pepper, lemon juice and little Tabasco.

Put a little gob of what I call "Gulf Coast Pesto" on top of each shell. You make this however you want but the best way is to put spinach, artichoke hearts, celery,green onions, jalapenos, mustard greens [whatever you want!] thru a food processor.

Crumble up some microwaved bacon on each shell and sprinkle 'em with Parmesan.

Dredge all of the shells with the crumbs from crushed garlic butter croutons. {homemade is the best}

If ya got extra $, stick a little crab meat on 'em but always cover 'em with some good sliced off cheese
THEN stick 'em on the grill!

Best, RR

Skypsec's Atomic Shrimps

This is for one pound, about my portion for a snack.

1 LB Shrimp lowest count you can get. None of the 51-60 count crap unless you have an excess amount of toothpicks and a lot of talking heads to feed.
One can of Old Bay Seasoning - the little one, like 3 inches high. I'm too lazy to walk out to the kitchen to get the exact amount. Doesn't matter anyway.

Two good medium dark beers, Anchor Steam or a Rogue Dead Guy Ale would be perfect.

1/4 cup of vinegar

One cup of H2O.

Cayenne pepper, not store bought. Flakes from dried peppers laid to dry on a cardboard beer case and then ground up. Real stuff.

Get a good pot.

Bring the first beer and the water to a boil. Throw in the vinegar. Put about 1/2 a cup of Old Bay in the pot. Stir.

Throw in the shrimps and cover. Throw a bit of salt over your left shoulder. Dance.

Drink the other beer.

After about 4-5 minutes when the shrimps are pink, drain in a colander. Dump the rest of the Old Bay on them and stir. Serve hot with lots of paper towels and beer.



1) Sleep late on a Saturday. Get up in the afternoon, put some Kahlua in your coffee and go down to that shaded ditch below the bridge over the railroad track and dig some worms.

2) Ride out to the pond and be fishing at least an hour and a half before sundown.

3) Catch at least 6 hand-size bream. If you don't catch at least 6, let 'em all go and get something take-out.

4) Clean the fish near a garden hose and dispose of the guts in your garden.

5) Once you get the cleaned bream inside by the kitchen sink, go ahead and filet out the dorsal fin and if they are large, filet out the caudal and ventral fin.

6) Soak the fish in balsamic vinagrette Italian dressing and lemon juice.

7) Take the fish out of the marinade, dredge them in garlic butter and cover the exposed flesh where the fins have been removed with blackened redfish seasoning.

8) Cook 'em on the George Forman Grill!
Take the fat that collects in the pan and pour it over the fish.

-- Robert Register

Chef Juke's Raspberry-Chipotle Barbecue Sauce

NOTE: This is a slight variation on the classic Kansas City Barbecue sauce
from the KC Barbecue Association, for those who like their BBQ a little hot
sweet and smokey!

6 Tbls. packed dark brown sugar
1/2 cup cider vinegar
1/4 cup molasses
cup Worcestershire sauce
2 Tbls dark rum
2 Tbls yellow mustard
1 Tbls pure chili powder
2 tsp. freshly ground black pepper, plus extra if needed
2 tsp. garlic powder
1 tsp. ground allspice
1/4 tsp. ground cloves
1/4 cup Chipotles en Adobo
2 cups ketchup
2 cups Raspberry Jam/preserves (I use Wall's Raspberry preserves)
Kosher or sea salt

In large saucepan, combine sugar, vinegar, molasses, Worcestershire, rum,
mustard, chili powder, pepper, garlic powder, allspice and cloves. Bring to
simmer over medium heat. Cook, uncovered, until all ingredients are
dissolved, stirring constantly, about 5 minutes. Stir in ketchup and bring
to boil, stirring constantly. Add salt and pepper to taste.

Reduce heat slightly, stir in raspberry preserves and 1/4 cup chipotles**
and gently simmer sauce, uncovered, until dark & thick, about 30 minutes,
stirring often. Use right away or transfer to jars, cover, cool to room
temperature and refrigerate. Sauce will keep several months. Makes 5 cups or
20 servings.
**Add the chipotle peppers to taste. Since simmering will bring out the
heat in the peppers start by adding cup of chipotles and cook for the 30
minutes THEN taste again and add additional peppers if you like it REALLY HOT.

-Chef Juke
"Everybody Eats When They Come To MY House!"

We had a Spanish maid who worked at our house 3 days a week. She was easily 75 years old. She spoke no English, and was more of a nanny than a maid to me and my brother & sister. She cooked lunch for us many times, and my fav' dish was her Tortilla de Patatas..... or also known as... Spanish Tortilla..... I cook this from memory, I watched her cook this many times.


2 Frying Pans or Skillets, Cast Iron works but not necessary.
Olive Oil
3 or 4 Potatoes
1 Big Yellow Onion
4 or 5 Eggs
Parmesan Cheese

Peel and Slice Potatoes into good size pieces. like thick Potato
Chips. In the first frying pan cook Potato Slices and Sliced Onions
in olive oil, until cooked. I have found you can pre-cook the
potatoes, but you still need to fry 'em a bit in Olive Oil, its one
of the key taste....
Scramble eggs in a bowl, small frying pan 4 or 5 eggs, big frying pan
6 to 8 eggs.(you can use either size pans, but you need 2 the same
size.) add at least a 1/2 cup of parmesan cheese to the eggs and
scrambled well. in the larger version you can add a cup of parmesan,
(this was Pilars secret ingredient,) it makes a big difference in
taste. with potatoes and onions frying in olive oil, add scrambled
egg and parmesan mixture. cook 4 or 5 minutes, if you cook too long
it burns... then flip the whole pan into the second pan in one swoop.
If done successfully it will fall right into second pan. then cook
another 4 minutes or until egg is cooked. cut into pie slices and serve.
Es muy delicioso...
Goes well with Gazpacho.

--Eric Armentrout


Ingredients for 5 gallons
1.. 2 gals pale ale(not ipa which has too much bittering hops)
2. 1 half cup beef base
3. 2 tbls oregano
4. 2 tbls thyme
5. 2 tbls cumin powder
6. 2 tbls garlic powder
7. 2 tbls tabasco sauce
8. 1 16 oz bottle of a1 sauce
9. 8 oz worchestershire sauce
10. 2 tsp paprika
11. 2 tsp cayenne powder
12. 2 cups commercial honey chili sauce
13. 10 lbs ground beef
14. 5 lbs andouille sausage cut into half rounds
15. 2 chopped yellow onions
16. 8 minced garlic cloves
17. 2 gal cans stewed tomatoes
18. 2 lbs chopped stewing beef

saute garlic and onions until clear. Add meat and cook until rare.
Add items 2 through-12 to the ale and heat medium. After a slow boil add tomatoes and return to a slow boil. Drain meat and add to stock. Simmer for 30 mins over medium heat and lower to reduce the liquid. Serve with grated cheddar cheese topping.

--John Taylor

NaOrleans BBQ Shrimp...

Melt a stick of butter in a small sauce pan
Add two to three tablespoons of minced garlic and simmer gently for a
couple of minutes
Take off heat and stir in 1/4 teaspoons Turmeric... 1/4 teaspoons cayenne
and 1/2 teaspoon salt. Let cool to room temp.
Place 1 1/2 lbs. of raw easy to peel shrimp 21-30 shrimp/ lb. Shell on
the shrimp helps the flavor but makes it messy. In a re sealable plastic
bag, add sauce and put in the frig for an hour.
Skewer shrimp and save marinade to brush on when cooking.
Grill two to three minutes on each side. Very easy to over cook. Enjoy.

-- Skypilot Phil

Carolina "Pulled Pork" Barbecue

"In the south Barbecue is a noun"
John Taylor

In a crock pot or slow braisier, cook a 5 lb pork roast for 12 to 16 hours, occasionally draining some of the rendered fat and shredding by pulling the pork apart with two forks. Leave some of the fatty liquid so as not to let the meat dry out.

During the cooking process make the following mixture three or four times and fold into the cooking pork;
One half _ pint of ketchup,
One half pint of good Dijon mustard such as Maille brand
One quarter cup of Worchestershire sauce
One capful of hickory liquid smoke
Two tablespoons of red wine vinegar
Ten drops of Tabasco sauce
One quarter teaspoon of ground black pepper

When the cooking time is done serve the barbecue on hamburger buns with a topping of sweet cole slaw.
If the meat can be slow smoked over hickory then eliminate the liquid smoke in the mixture. In Virginia and North Carolina where this dish was created the meat is cooked for several days in a "pit" dug behind the little restaurants and is steeped in the vinegar mixture for several hours at the end of the
smoking cycle.

here's three from Roberto

Spinach-Artichoke Dip

Chop and drain two 10 oz. packages of frozen spinach. Add a chopped can of artichokes. Add a jar of commercial Alfredo sauce. Add a little tabasco and lemon juice. Stir it up good. This will make three soup bowls full. Freeze one and cover the other two with parmesan and bake them. Serve wid salsa, sour cream and tortilla chips. It'll take you two days to eat both bowls but it's best on the second day.

Shrimp Enchilada

Clean some shrimp and put them in a bowl with a can of  Mexican Rotel. Put lemon or lime juice on it and a few sliced green olives or some green onions. Throw the southwest seasoning to it. Add some chopped bacon and dip your flour tortillas in the bacon grease. Put your tortillas in a baking dish and spoon the shrimp and Rotel mixture onto the tortillas. Wrap up the tortilla, top with cheese and bake.

Blackened Tilapia

Put a little balsamic vinagrette and lemon juice on some Tilapia filets. Let 'em sit in the fridge for at least an hour. Dip the filets in melted butter and cover 'em up with blackened redfish seasoning. Cook on your George Forman grill. If you cook 'em  in a black iron skillet, you'll make a mess. I don't think it's worth it.


Cobb Island Crab Imperial


1 LB Crab Meat (backfin)
1 TBS Butter
1 TBS Flour
1/2 C Milk
1 tsp Minced Onion
1 1/2 tsp Worcestershire Sauce
2 Slices White Bread cubed
1/2 C Mayonnaise
1 TBS Lemon Juice
1/2 tsp Salt
Few dashes pepper
2 TBS Butter
Old Bay to sprinkle

In medum pan melt butter mix in flour. Slowly add milk stirring constantly to keep mixture free from lumps. Cook stirring over medium heat until mixture comes to a boil and thickens. Stir in onions,Worcestershire Sauce, and bread cubes. Cool.

Fold in mayonnaise, lemon juice, salt and pepper.

In another pan, heat butter unil lightly browned. Add crab meat and toss. Combine with sauce mixture. Put mixture into individual shells or ramekins. Sprinkle Old Bay over top.. Bake at 450 10 to 15 minutes. Serves 4 to 6.



Whateveros are very popular the
second or third day after the main
dish that inspires them has faded
from the memory. Easiest, of course,
are the leftovers from a bulky Mexican
meal. I like to chop them all in a big, hot
skillet, along with some fresh tomatoes
and peppers, and even tortilla chunks
if there are some left over. Cook until
the tortillas are swollen and soaked, then
crack carefully about a half dozen eggs.
Top with chile sauce and chunks of cheese.
Stick in heated oven. Cook until bubbles
can be seen then turn off the bottom heat
and turn on the broiler until the eggs and
cheese are turned light brown. Serve for
lunch or supper or even breakfast.
The same thing can be done with leftover
Chinese, using noodles instead of tortillas,
or leftover corned beef, or Thai food, or
anything that was good once and still has
the body to be good again.
Best served with a cup of good Mexican