Gilmer loves cooking Southern food

Melinda Gilmer honed her Southern cooking skills under the guidance of her mother, Marvis Smith. 

“I have a large family, and my mom always cooked for everyone when we would all get together,” she said. “I was usually the one in the kitchen helping her, and after she passed in 2013, I took over most of the cooking at our family gatherings.”

At the family's farm in Kemper County, Gilmer hosts an annual crawfish boil, which has become a tradition close to her heart. 

“I have always loved crawfish, and a few years ago I finally mastered my crawfish recipe. My second batch is always better,” she exclaimed.

Beyond the kitchen, Gilmer is co-owner of Myxers Wine and Spirits in town. She has been married 15 years to Kerry Gilmer, a retired U.S. Army veteran, and is a proud mother of three, Alex Smith Harrison, Walker Smith, and Lauren Gilmer.

While her go-to dish is corned beef and cabbage, which is adored by her husband and eldest daughter, Gilmer also caters to her younger children's preferences. 

"My younger two children love my spaghetti and meatballs, and when the whole family gets together, their favorite is my homemade stew," she said. 

For Gilmer, the joy of cooking extends beyond the act itself. Seeing others enjoy her food is what makes her time in the kitchen so rewarding. 

“One of my fondest memories is cooking breakfast with my mom and watching her make her homemade biscuits,” Gilmer said. “It’s something that I can't seem to master no matter how hard I try.”

Fortunately for her daughter Alex, she mastered her mother's tomato gravy, a cherished recipe that has now passed down through generations. 

A few years ago, Gilmer’s sister, Wendy Moore, and her sister’s best friend, Wendy Wilkins, bought a Fair cabin next door to hers. They have since joined the back porches together, making a seamless transition from kitchen to kitchen.

“With so many friends and family there, we all take turns cooking, and we usually do the menu a few weeks before the Fair begins,” she said. 

Sunday meals with fresh vegetables, cornbread, and a quality meat mark Gilmer’s favorite Fair night, along with Thursday steak nights. 

“A friend of the family cooks two whole ribeyes every year. It’s delicious,” she said. 

Gilmer said her kitchen staples that she absolutely can’t cook without include butter, garlic, salt, a cast-iron skillet, and a sharp knife. 

"The more butter, the better, and you also can't forget the bacon grease,” she said. “I have always considered myself a Southern cook, and I do not measure ingredients. If you cook with love, it will show in your food.”

CORNED BEED 

& CABBAGE

2 corned beef brisket

4 cans of beer 

4oz liquid crab boil

Add everything above in a baking pan, along with the seasoning packets that is in with the corned beef. Bake at 325 for 4 hours.

For the potatoes & cabbage:

1 cabbage

Bacon grease

Put cabbage on to boil, add bacon grease and salt to taste. When it is finished cooking, drain, and sit to the side.

For the potatoes:

5lb bag russet potatoes

2 sticks butter

Mayonnaise

3/4 cup heavy cream

In separate boiler, Dice 5lbs russet potatoes, add salt and boil until tender. (Do not overcook) When potatoes are ready, drain, then add pepper, 2 sticks of butter, heaping tbls. of mayo, 3/4 cup of heavy cream. Mix for 30 seconds. (its ok if it is a little lumpy). Now add cabbage in with the mashed potatoes and mix well. Trust me! it’s delicious.

For the mustard sauce: (You will use this to drizzle this over your plate of food)

Use a small nonstick boiler and wire whisk

3 tbs. butter

3 tbs. of self-rising flour

Cook for one minute then add

1 cup of juice from the corned beef pan

1 cup of heavy cream

2 tsp ground mustard

1tbs of horseradish 

Cook for 3 to 5 minutes. If the sauce is to thick, add more heavy cream.

SAUSAGE JALAPENO CHEESE BREAD

(credit to Alex Smith Harrison)

2 cans butter biscuits

1 can crescent rolls

2 jalapenos (diced)

1 8oz pack shredded cheese

1 stick of butter

1/2 cup chopped green onions

2tbs minced garlic 

Brown sausage, drain, add in garlic and jalapenos. Fold in rolls and biscuits together. After sausage mix is cool, add in onions and cheese. Melt butter in a bowl. Make individual balls, dip each ball in the butter, stack in deep baking dish. Pour remaining butter over the top. Cover and bake until ready. 30 to 45 minutes

CREAM CHEESE PEACH COBBLER

1 large can of sliced peaches, drained

1 stick of butter

3/4 cup sugar

1 8oz cream cheese

1 cup flour (self-rising)

Milk

Pour peaches in greased 8x8 deep glass dish, cut each slice in to 3 pieces, melt butter in bowl, add 3/4 c sugar, stir, then pour over peaches. Take softened cream cheese and spoon over the top, then stir again. 

In a separate bowl, add a cup of flour, 3/4 cup of sugar and enough milk to make the consistency a little thinner than pancake batter would be. Then pour over top. (Its ok if the batter goes to the bottom of the dish, It will rise while cooking). Now bake at 350 for 40 to 55 minutes uncovered until the top is nice and brown.

n Know someone who should be featured as Cook of the Week? Nominate them by emailing the Democrat at jace@neshobademocrat.com.