This appetizer recipe is from Saia’s Restaurant, circa 1978, in Kenner, a city in the metro area of New Orleans. Working for the Saia family was, “the best of times, the worse of times” for me, but a most treasured learning experience, fathering and mothering me into young adulthood, teaching me to see the good of the world, and to know the evil that men are capable of. These lessons will forever be a part of my life, and for that, I’m forever grateful.
12 silver dollar size raw oysters
12 marinated artichoke hearts
2 ounces virgin olive oil
2 tablespoons minced green onions
1 teaspoon minced fresh garlic
1/2 teaspoon Creole Seasoning
2 ounces white wine
1/4 cup seasoned Italian bread crumbs
1/8 cup grated Parmesan cheese
1 large sauté skillet
2 Schooner appetizer dishes
1. Heat skillet over medium flame, lace with olive oil, then toss in oysters, artichoke hearts, green onions, minced garlic, and Creole seasoning. Sauté oysters till half done.
2. Splash in white wine, cook thirty seconds, then fold seasoned Italian bread crumbs. When lightly thickened, divide equally into two Schooner dishes and coat Oysters Saia liberally with grated parmesan cheese.
3. Best served with a glass of your favorite white wine, but me personally, I prefer an excellent Rose.