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- Hey all, I'm Jamie Dean,
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and I'm back here in mama's kitchen.
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She's travelin' this week,
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which means I have the pleasure and the honor
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to be here today to share a recipe with you.
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Today, we're doin' Can't Miss Red Snapper.
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This recipe comes from my Aunt Peggy, not that Aunt Peggy.
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I have two Aunt Peggys,
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my great, great Aunt Peggy, Peggy Ort.
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She has a ton of million recipes that we've used.
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This is from my Aunt Peggy Deen.
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This is my daddy's sister-in-law,
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who's married to his brother, my Uncle Jimmy.
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They're down in Panama city.
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Great folks, great recipe, super easy.
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So, thank you, Aunt Peggy, for this recipe today.
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We're doin' Can't Miss Red Snapper.
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we've got our onion here,
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that we're gonna sprinkle along the bottom.
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Onion, awesome flavor,
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And if you've watched me long enough,
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you know that I question the selection of a green pepper,
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but this is not my recipe,
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so green pepper it is.
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- [Paula] Whose recipe is it?
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- I've already told about my other Aunt Peggy, mom.
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By traveling, she's traveling soon,
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and she's nowhere near ready to get on camera.
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Savannah has so many wonderful things.
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You can go to the beach, the history, the people, the food.
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Mr. Russo at Russo Seafood
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is another fantastic reason to visit Savannah.
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He gets the freshest seafood from,
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oh, I don't know, right out there, like right there.
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Not those two guys, but the ocean is right here,
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so his seafood market is renowned, famous, and delicious.
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We got these four red snapper filets from Mr. Russo,
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and that's what we're usin' today.
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And let me tell y'all,
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you think people don't eat on TV,
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I'm eatin' this today.
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It's gonna be delicious.
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Maybe pick the green peppers out, we'll see.
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So I've got, oh, you know what,
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I have to do it every week.
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I gotta take a little break,
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because Theresa tells me that I have to take a break.
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So I'm gonna say we're takin' a break,
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and I'm gonna stand right here,
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and I'll be right here in one minute.
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See y'all in a second.
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Hey, y'all, I'm still here, welcome back.
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Now we're gonna dot it with butter.
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Dot with butter means,
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there's a dot, there's a dot.
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You don't want too much.
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We really don't want this delicious, fresh snapper
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to be overwhelmed by too much,
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you know, floatin' in butter,
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but it will add great season in this.
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So I'm gonna put like a decent kinda pat on each one.
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So I'll cut me one, and I break it up.
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Doesn't that look delicious?
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Now the last thing that Aunt Peggy Deen wants me to do
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is dot it with Worcestershire.
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I love Worcestershire Sauce, and I don't use it enough.
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at a place when my brother and I did a show in Austin,
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called it What's This Cheer Sauce,
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and so that's what I call it too.
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We're gonna drizzle with What's This Cheer Sauce.
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Now this is a two parter.
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This is gonna go into the oven for 10 to 12 minutes.
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I'm gonna keep a really good eye on this
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for 10 to 12 minutes,
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and when we pull it out, we're gonna top it.
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Oh, look, Theresa, I had a natural break comin' anyway.
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that I really don't have to take a break
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unless it's over 15 minutes,
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and y'all know I'd never go longer than 15 minutes.
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I got three kids, a wife, I work for my mom,
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I got a million jobs,
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I don't have time to do a 15 minute YouTube.
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Speakin' of YouTube, come on over to mom's YouTube channel.
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Y'all already know that, you're here,
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go ahead and click, give it a thumbs up,
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whatever the kids say.
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We appreciate you bein' here.
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When it comes outta the oven, Parmesan and red peppers.
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Woo, y'all stick around.
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Mr. Russo, thank you, these red snappers look fantastic.
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Not quite done with you yet though baby.
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We're gonna put us some red peppers on top of here.
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We're only gonna go in the broiler for just a few minutes,
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so our red peppers are still gonna have that crunch
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and that real good bite to it.
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A cup, a cup. - [Paula] Oh honey boy,
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this looks delicious.
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- Look at that, mama.
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We're gonna put a cup of Parmesan cheese on top here,
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and this is gonna go in the broiler for just a few minutes.
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- [Paula] And just long enough to.
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She's got her clothes on.
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- [Paula] I ain't got my face on.
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- Mom might be here eatin' fish with us in a few minutes,
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Mama left to get ready, you're stuck with me.
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Look at this, y'all, woo.
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Now, Parmesan y'all know doesn't melt
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like a lot of the other cheeses,
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so while this doesn't look like it's melted all the way,
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I promise you it has.
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Look at that piece of red snapper right there,
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on top of those onions and peppers with this cheese.
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This is really a great recipe.
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Thank you, Aunt Peggy Deen, for sharin' it with us.
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If y'all get a chance to come to Savannah,
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make sure you go to Mr. Russo's, check out his selection.
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And no matter where you get your red snapper from,
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please try this recipe, you'll love it.
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Pete's just walked in.
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He's goin' eat all of it with me.
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Thanks for tuning in y'all.
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I'll see y'all around the kitchen.
