The perfect thing for a hot summer night. Normal people will probably want to cut this in half or freeze some of: it freezes really well.
Peel and dice 3–1/2 lbs of beets (to make 8 cups). Bring to simmer in pot with 8 cups water, 1/2 onion finely grated, 2-3 cloves garlic run through a garlic press and salt. When beets are cooked — not too soft — remove from heat and add sugar (2 TBL) and sour salt (1/2 tsp) to taste. Let cool. Mix with sour cream to serve and garnish with any of the following: diced boiled potatoes, diced cucumber, diced hard-boiled eggs or none of the above.
Easy as can be. Get a 1-inch thick swordfish steak. Let it come to room temperature and season lightly with olive oil, salt and pepper. Get the grill hot (400 degrees F.), and grill for about 5 to 6 minutes per side. I prefer charcoal but it works just fine on a gas grill.
In a pie plate, beat together 1 egg, 1/2 cup milk and some salt. Put some very fine (Indian Head brand) corn meal in another pie plate and mix with some ground pepper. Dip each cleaned soft-shell crab in the egg mixture, let drain a bit and dredge in the corn meal (on both sides). Heat a large frying pan, melt butter and fry crabs 5 to 7 minutes per side. Serve immediately.
Trim fennel bulb, cutting off bottom end of bulb. Slice vertically into thin slices. Saute in olive oil on high heat. Let brown, but not burn. You may want to cover it to accelerate the cooking. Toss in some Pernod, stir quickly and serve hot.