David, John and I just got back from a family vacation to Geneva-on-the-Lake, Ohio. Explaining that we were vacationing in Ohio elicited a few raised eyebrows from friends and family, to say the least.
What can I say — David lets me plan our vacations and I like checking out places that are a bit off the beaten path. I wanted to go somewhere new, I wanted it to be on the water, and I didn’t want too long of a drive — those of you with children under five will understand why.
Geneva-on-the-Lake is dubbed “Ohio’s first summer resort”, an old fashioned lakefront getaway that has something for everyone. We loved it.
The condo that we rented was perfect — comfortable and tastefully decorated, with amazing views and amenities, including a hot tub, outdoor play area, beautiful flower gardens and a heated pool with an incredible view of the expansive lake.
On top of all of this, we were within walking distance to a state park, paved trails, two miniature golf courses, arcades, a waterslide park, wineries and of course, restaurants.
The condo owners were kind enough to leave us a handful of menus from their favourite local restaurants.
Not to be missed was Alessandro’s, an authentic Italian trattoria; Lakeside Winery, known for their local perch dinner; Madsen Donuts, nothing fancy, but by far, the best donuts I have ever eaten; and Eddie’s Grill, an authentic old fashioned hamburger joint that hasn’t changed much since opening in the 1950’s.
Eddie’s was a hoot — it offered a nostalgic atmosphere with an open kitchen and served yummy food to boot. David and I came up with three main reasons why their burgers tasted so good:
- the ultra soft sesame seed buns
- the finely diced onions
- and their house made sweet pepper tapenade (ok, relish).
We ate there three times in one week. No kidding. As you can tell, we loved it!
Vacations are certainly the time to indulge, but can be a strain on the waistline. Now that we’re back to reality, these delicious shrimp burgers fill the craving with far less fat and calories.
shrimp burgers - (makes 6 burgers)
- 2 litres water
- 2 tablespoons Old Bay seasoning
- 1 pound shrimp, peeled and de-veined
- 1/2 cup cooked corn niblets
- 3 tablespoons celery, finely minced
- 2 tablespoons chopped scallions
- 2 tablespoons chopped
- fresh flat-leaf parsley
- 2 teaspoons lemon zest
- 3-4 tablespoons mayo
- 1 cup breadcrumbs, prefer ably fresh (from about 2 slices bread)
- 1 egg, beaten
- salt and pepper, to taste
- 1 cup panko breadcrumbs canola oil, for pan frying
- In a large saucepan, bring the water and Old Bay seasoning just to a boil over high heat. Turn off the heat, add the shrimp, and let stand until the shrimp are pink, about 2 or 3 minutes. Drain, then chop coarsely.
- In a large bowl, mix the shrimp, corn, celery, scallions, parsley, and lemon zest. Stir in the mayonnaise and breadcrumbs, and season with salt and pepper. Gently fold the egg into the mixture.
- Shape the mixture into six patties. Coat the burgers in bread crumbs. Place them in the fridge to cool before frying.
- Heat canola oil (about two tablespoons) in a large skillet over medium-high heat. Remove the burgers from the refrigerator and gently lay them in the pan. Cook until both sides are browned, about three minutes per side. Drain on a plate lined with a paper towel.
- Serve on buns with your favourite condiments, such as lettuce, tomato, avocado, caramelized onions or tartar sauce.