Summers spent on my grandparents farm in New Jersey are the inspiration for my deliciously decadent local yolkal burger.
Living only 15 minutes from Kennett Square, the "mushroom capital of the world", I have been able to experiment with many different varieties of mushrooms.
This burger is one we make often! Venison can be a tough meat to grill as with it being naturally leaner, can dry out more quickly.
This recipe comes blends my Wisconsin and Slovak heritages. The bratwurst is cooked in the traditional Wisconsin way – boiled in beer and onions.
My family loves the old Italian favorite-Sausage and peppers, but grilling sausage can be very messy, and rather hazardous.
The torta is the second greatest sandwich on the face of the earth.