HG, like his beloved late sister, Beulah Naomi Katz, is fond of sweet Vidalia onions. In New Mexico, HG has discovered Texas Sweets, an onion as sweet as Vidalias. They’ve got an advantage: A longer pantry life. Sliced raw sweet onions enhance many dishes. Essential with a hamburger. Delightful with Tandoori chicken. Good canned sardines, sliced onions, Kalamata olives and artisan bread make a pleasant lunch. The best use of sliced onions: In a sandwich of rare roast beef, Jewish rye bread well lathered with chicken fat, coarse salt. (A delicatessen in Harlem, when it was a Jewish neighborhood, made a specialty of this sandwich. Long lines awaited the robust treat). HG likes finely chopped onion in tuna salad. Even better is canned Italian (or Spanish) tuna mixed with cannellini beans, chopped onion, parsley, Sicilian olive oil, squeeze of lemon and plenty of ground black pepper. The late Italian food guru, Marcella Hazan, proposed a dish of slowly cooked, slightly caramelized onions over pasta. Sounds good but have never tried it. One of HG’s favorite, appetite enhancing aromas is that of frying onion. Good times are sure to follow. HG has a happy memory of the after school treat prepared by HG’s Mom. Thick slice of Stuhmer’s Pumpernickel Bread. Chicken fat (rendered weekly by Mom). Sliced onion. Coarse salt. Properly fueled, HG would be off to star in Bronx street games like punchball and “association” football.
My all time favorite. Braunschweiger on Jewish Rye with good French mustard and sweet onion.
Charles: You know how to eat. That’s one of my faves. Introduced to it by famed news photographer Sam Schulman. There’s a book about him: “Where’s Sammy” by Bob Considine.
Thanks for the tip. Ordered the book from Alibris.
Don’t know how the book holds up without the personal associations. But, the Braunschweiger treat is a perpetual winner.