Welcome to Wild Al's Food Truck!

 Sweet Potato Fries    (Basic Rub)

•  2 medium to large sweet potatoes, scrubbed, and cut into 1/2 inch fries
• 1-2 T olive oil
• Wild Al's Basic Rub to taste

1.  Preheat oven to 400 degrees (F).
2. In a large bowl, mix together sweet potatoes and olive oil,  then shake on Wild Al's Basic Rub.
3. Take a metal cookie cooling rack and place it on a cookie sheet.  Arrange the fries in one layer on the rack.  (If you don't have a cooling rack, put the fries directly on the cookie sheet.) 
4. Place on the middle rack in the oven and bake for 25 minutes.

**Cook 2 dishes at the same time - Parmesan Salmon will cook right along with this!

Southwestern Pinto Beans    (Fajita Rub)

• 1 (15 oz) can of pinto beans, undrained
• 1  Tbsp Wild Al's Fajita Rub - add more for desired taste
  

1. Add the ingredients together, heat over medium-high heat until done - it doesn't get any easier than this for a warm, smokey side of pintos!

Citrus Rice   (Island Rub)

• 1 tsp (slightly heaping) Wild Al’s Island Rub
• 1 cube vegetable bouillon
• 1 T butter or margarine
• ½ c long grain rice (keep the package handy for its cooking instructions)
• 1 c water
• Juice of ½ of an actual lime (nothing with a lid on it – you’ll thank me later)

1. In a medium saucepan over medium high-ish heat, put in the butter, rub, bouillon cube, AND RICE.  (You’re going to toast everything together, breaking up the cube in the process.)  Allow everything to toast and cook in the pan, stirring occasionally, until the rice is a toasty tan color.
2. Add water to the mix, bring to a hard boil (lots of bubbles) for about 60 seconds.
3. From here on, follow the directions for your particular brand of rice listed on it’s package. 
4. In case you lost or threw away your rice package (or borrowed rice in a bowl from your neighbor) and you don’t have the instructions, I've listed mine in #5 below.
5. Turn heat to low. Cover tightly with lid. Leave alone for 15-20 minutes without lifting the lid. Now check the rice to make sure all the fluid is absorbed.  If it's absorbed, cover again with the lid and remove the pan from the heat, letting it rest for another 5 minutes.
6. Just before serving, add the juice of 1/2 of a fresh lime (use more if you like).  Stir lightly and serve!

• Serving suggestion:  Try some fresh cilantro sprinkled over the top before serving.  It can really bring an even fresher flavor!

 Baked Butternut Squash    (Basic Rub)

• 1 butternut squash (about 1.5 lbs) – peeled, seeded, and cubed
• 2 T  olive oil
• 1 t Wild Al’s Basic Rub
• 1 garlic clove, minced
• Parmesan cheese

1.  Preheat oven to 400˚while you prep your squash
2. In a medium bowl, place squash, oil, rub, and garlic and mix well
3. Place in an ungreased glass pie plate or baking dish
4. Sprinkle Parmesan cheese over the top to your liking
5. Bake, uncovered, for 40 minutes or until tender

• 10 oz bag frozen Brussel Sprouts ("baby" sprouts are great - don't worry about thawing)
• 1 tsp Wild Al's Island Rub
• 3 T olive oil
  

• Feel free use a small single serving bag of sprouts and just scale down the rub and oil to 1/3 to 1/2 tsp of rub to 1 1/2 T of olive oil or so

1. Heat a 10-inch skillet on medium heat.  When heated add the oil.
2. To the heated oil, add Wild Al's Island Rub, stirring gently into the oil.  Warming the spices in the oil will release the delicious aromatics in the rub!
3. Add the sprouts, stirring occasionally, until the sprouts begin to soften up.  Make sure you scrape up any of those delicious spice bits that might be stuck to the bottom of the skillet so they stay in play with your sprouts and fluid!
4. Turn up the heat to medium-high to high.  Give it a good stir.  Cover your skillet, adding a small amount of chicken broth or water if your sprouts are looking a little dry .  This will concentrate the moisture and all the flavorful spices!
5. Check after about 2-3 minutes.  When sprouts are totally soft (or to our personal preference for done-ness) - serve and enjoy!

If you can find good sweet corn, buy it as fresh as possible!

• Corn on the cob – fresh or frozen
• Aluminum Foil
• Butter, 2-4 tablespoons, melted (or has much as it takes for your amount of corn)
• Wild Al’s Basic Rub

1. Shuck the corn and clean off all the silk.
2. Tear off several pieces of foil that will be big enough to wrap up an ear of corn.
3. Melt some butter, yes, real unsalted butter, and brush the ears of corn liberally with the butter.
4. Sprinkle the rub on the ear to your liking. Wrap the corn in the foil and make sure it is sealed well.
5. Place corn on your grill and rotate frequently so the butter and seasoning won't pool on one side of the corn.

 Depending on the temperature of your grill, it will cook in approximately 15-20 minutes over a medium heat. Be careful when opening your foil as their will be steam coming out

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