JUN FUN GAMES

Cauliflower Wings

Two smashed wagyu patties with cheddar cheese, lettuce, tomatoes, onions, uncommon sauce, and pickles on a Noble brioche bun. Choice of side.

Royale With Cheese

Warm, large pretzel served with honey mustard and AZ Gold queso, accompanied by pickled veggies.

Big Pretzel Propositions

Battered corn dog with bacon, jalapeños, and pico de gallo, served with cotija street corn aioli.

Sonoran Corn Dog

Served with two dipping sauces: honey mustard, Uncommon sauce, ranch, spicy ketchup.

Ruffle Riders Crinkle – Cut Fries

Beef frank on a sesame seed fudd bun. Choose your topping: Relish, Sauerkraut, Caramelized onion (one topping free, additional toppings extra).

Classic Dog

Fried potato curls with French onion drizzle and capers.

Stranger Things

3 hard shell tacos with ground beef, lettuce, crema, and cheddar cheese.

Gringo Tacos

Side Salad

Coleslaw

Potato Curls

Sweet Potato Tots

Iceberg & arugula with crispy chickpeas, salami, oven-dried tomatoes, sweet peppers, shaved parm cheese, and dijon dressing

The Uncommon Salad

Spring mix & arugula with AZ citrus, radishes, cucumbers, candied pepitas, and citrus vinaigrette

Citrus Salad

Iceberg lettuce with bacon, heirloom tomatoes, crispy shallots, chives, bleu cheese crumbles, and bleu cheese dressing

Bleu My Mind Chop

Kellogg's crusted fried chicken with coleslaw, pickles, ranch, and honey hot sauce on a brioche bun

Tasty Honey Hot Cluck

Two smashed wagyu patties with green chile street corn and pepper jack cheese

Desperado Smash Burger

Two smashed wagyu patties with crispy bacon and onion rings

BBQ Bacon Smash Burger

Two smashed wagyu patties with cheddar cheese, lettuce, tomatoes, red onion, and uncommon sauce

The Royale With Cheese

Turkey breast with bacon, swiss, smashed avocado, arugula, tomatoes, lemon aioli in a flour tortilla

Turkey, Bacon, Avocado Wrap

Marinated grilled chicken with bacon, swiss cheese, lettuce, tomato, onion, lemon aioli, dijonnaise on a brioche bun

Grilled Chicken Club

Tempura battered cod with coleslaw and tartar sauce

Filet – O – Fish Sandwich

Crinkle – Cut Fries

Preheat your oven to 350°F (175°C) to prepare for baking.

Preheat the Oven

In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, cocoa powder, and salt until well combined.

Mix Dry Ingredients

In another bowl, beat the eggs, then add milk, vegetable oil, and vanilla extract. Whisk until smooth.

Mix Wet Ingredients

Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to over-mix.

Combine Mixtures

Gently fold in the chocolate chips into the batter.

Fold in Chocolate Chips

Grease a baking pan (9x13 inches) with cooking spray or butter.

Prepare Baking Pan

Pour the batter into the prepared baking pan, spreading it evenly.

Pour Batter

Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Bake

Let the baked goods cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Cool

Once cooled, serve the baked goods with whipped cream, sprinkles, and fresh berries on top.

Add Toppings

All-purpose flour

Granulated sugar

Baking powder

Salt

Milk

Eggs

Vegetable oil

Vanilla extract

Cocoa powder

Chocolate chips

Whipped cream

Sprinkles

Fresh berries

Preheat your oven to 450°F (232°C). Cut the cauliflower into bite-sized florets and set aside.

Prepare the Cauliflower

In a large bowl, whisk together the flour, almond milk, garlic powder, onion powder, paprika, salt, and black pepper until smooth.

Make the Batter

Dip each cauliflower floret into the batter, ensuring they are completely coated. Shake off any excess batter.

Coat the Cauliflower

Place the coated cauliflower florets on a baking sheet lined with parchment paper. Bake in the preheated oven for 20-25 minutes, or until golden brown and crispy.

Bake the Cauliflower

While the cauliflower is baking, melt the vegan butter in a saucepan over low heat. Once melted, remove from heat and stir in the hot sauce until well combined.

Prepare the Buffalo Sauce

Once the cauliflower is done baking, remove it from the oven and place it in a large bowl. Pour the buffalo sauce over the cauliflower and toss to coat evenly.

Toss in Sauce

Garnish the buffalo cauliflower wings with chopped fresh parsley and serve with celery sticks on the side.

Garnish and Serve

Cauliflower

Unsweetened almond milk (or any plant-based milk)

Garlic powder

Onion powder

Paprika

Black pepper

Hot sauce

Vegan butter

Fresh parsley (chopped)

Celery sticks

In a mixing bowl, combine the wagyu beef, salt, and black pepper. Gently mix and divide the mixture into two equal parts. Form each part into a patty, making them slightly larger than the buns, as they will shrink when cooked.

Prepare the Wagyu Patties

Heat a skillet or griddle over medium-high heat. Once hot, place the patties on the skillet. Smash each patty down with a spatula to create a crust. Cook for about 3-4 minutes until browned, then flip the patties.

Sear the Patties

After flipping the patties, place a slice of cheddar cheese on each patty. Cook for an additional 2-3 minutes until the cheese is melted and the patties are cooked to your desired doneness.

Add Cheese

While the patties are cooking, slice the brioche buns in half and lightly toast them on the skillet until golden brown.

Prepare the Bun

On the bottom half of each toasted bun, spread 1 tablespoon of the uncommon sauce. Layer with lettuce, a slice of tomato, onion slices, and pickles.

Place the cooked wagyu patties with melted cheddar on top of the toppings. Cover with the top half of the brioche bun.

Assemble the Burger

Serve the Royale With Cheese with a side of fries or your choice of side. Enjoy your gourmet burger!

Serve

Wagyu beef

Cheddar cheese

Lettuce

Tomato

Onion

Pickles

Uncommon sauce

Noble brioche bun

Fries (or side of choice)

In a large bowl, dissolve the active dry yeast and granulated sugar in warm water. Let it sit for about 5-10 minutes until foamy.

Activate the Yeast

Add the all-purpose flour and salt to the yeast mixture. Mix until a dough starts to form.

Mix the Dough

Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic.

Knead the Dough

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

Let it Rise

Preheat the oven to 450°F (230°C). Punch down the dough and divide it into 8 equal pieces. Roll each piece into a long rope and shape into a pretzel.

Shape the Pretzels

In a large pot, bring 10 cups of water to a boil and add baking soda. Boil each pretzel for about 30 seconds on each side.

Boil the Pretzels

Place the boiled pretzels on a baking sheet lined with parchment paper. Brush with melted butter and sprinkle with coarse sea salt. Bake for 12-15 minutes until golden brown.

Bake the Pretzels

In a small bowl, whisk together honey, Dijon mustard, and apple cider vinegar until smooth.

Mix the Sauce

In a saucepan over medium heat, combine cream cheese, shredded cheddar cheese, and milk. Stir until melted and smooth.

Melt the Cheese

Stir in diced jalapeños and garlic powder. Mix well and heat through.

Add Flavor

In a saucepan, combine white vinegar, water, sugar, and salt. Bring to a boil, stirring until the sugar is dissolved.

Prepare the Brine

Place sliced cucumbers and carrots in a jar. Pour the hot brine over the veggies. Let them cool and refrigerate for at least 1 hour before serving.

Pickle the Veggies

Active Dry Yeast

Warm Water

All-Purpose Flour

Baking Soda

Granulated Sugar

Unsalted Butter

Coarse Sea Salt

Honey

Dijon Mustard

Apple Cider Vinegar

Cream Cheese

Shredded Cheddar Cheese

Jalapeños, diced

Garlic Powder

Cucumber, sliced

Carrots, sliced

White Vinegar

Water

Sugar

In a large mixing bowl, combine the all-purpose flour, cornmeal, baking powder, sugar, and salt.

Prepare the Batter

In a separate bowl, whisk together the milk and egg until well combined. Gradually add the wet mixture to the dry ingredients, stirring until just combined. Do not overmix.

Wrap each hot dog with a slice of bacon, securing it with toothpicks or skewers if necessary.

Prepare Hot Dogs

In a deep skillet or fryer, heat the vegetable oil to 350°F (175°C).

Heat the Oil

Dip each bacon-wrapped hot dog into the batter, coating it evenly. Carefully place it in the hot oil and fry until golden brown, about 3-4 minutes. Remove from oil and drain on paper towels.

Coat and Fry

In a medium bowl, combine the diced tomatoes, red onion, cilantro, lime juice, and salt. Stir until well mixed.

Mix Ingredients

In a small bowl, mix the mayonnaise, crumbled cotija cheese, minced garlic, lime juice, and smoked paprika. Stir until smooth and well combined.

Combine Aioli Ingredients

all-purpose flour

cornmeal

baking powder

sugar

salt

milk

vegetable oil (for frying)

hot dogs

bacon

jalapeños, diced

tomato, diced

red onion, diced

fresh cilantro, chopped

lime juice

mayonnaise

cotija cheese, crumbled

garlic, minced

smoked paprika

Wash and peel the russet potatoes. Cut them into thick, crinkle-cut fries using a crinkle cutter.

Prepare the Potatoes

Soak the cut fries in cold water for at least 30 minutes to remove excess starch, which helps them become crispy when fried.

Soak the Fries

After soaking, drain the fries and pat them dry with paper towels to remove excess moisture.

Dry the Fries

In a large pot or deep fryer, heat the vegetable oil to 350°F (180°C).

Jun Fun Games