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This is a recipe from the legendary Charlie the Butcher



Beef on Weck

Ingredients

Kummelweck Rolls:

2 tablespoons coarse salt

2 tablespoons caraway seed, whole

1 cup water

1 tablespoon cornstarch

1/2 cup water, warmed

12 hard rolls or Kaiser rolls



Beef on Weck Ingredients:

1 cup au jus gravy, reserved from roasting the beef

20 ounces cooked roast beef, sliced thinly

3 ounces prepared horseradish

Directions

Combine equal parts coarse salt and whole caraway seed. Store in clean jar. Heat 1 cup water to a boil. Dissolve cornstarch in 1/2 cup warm water and add to boiled water. Return to a boil and thicken until it coats a spoon. Cool and store in refrigerator.





Preheat oven to 350 degrees F.





To make kummelweck rolls, take 12 rolls and place on baking sheet. Brush top of rolls with cornstarch solution and sprinkle with seed mixture. Place in oven for 4 minutes or until kummelweck dries.





For the Beef on Weck: Heat au jus in saucepan until simmering. Dip sliced roast beef in hot au jus and place on cut kummelweck roll. Top with a dollop of horseradish and dip the top of the roll in the au jus





Another favorite. You can not get decent chickens wings down here, as most are baked and that just isn't the same. But this is a recipe for Buffalo Chicken Dip....mmmm so good.



8 ounces cream cheese

1/2 cup finely chopped celery

1/2 cup hot sauce (recommended: Frank's)

1 rotisserie chicken, shredded or 4 large cans of chicken

1 cup crumbled blue cheese

Crackers, bread or carrot sticks, for serving

Directions

Preheat the oven to 425 degrees F.





In a medium saucepan over moderate heat, melt the cream cheese until smooth, about 3 minutes. Add the celery, hot sauce and chicken and mix well. Transfer the mixture to a 9-inch pie plate and sprinkle the crumbled blue cheese on top. Bake until hot and bubbly, about 25 minutes. Serve with crackers, bread or carrot sticks.





What Makes This Recipe Really Sing: This has all the great flavors of Buffalo chicken wings without all the fat of the chicken skin and oil. Want to make it lighter? Feel free to use light cream cheese.