A picture is worth a thousand words.
We’ve all heard that one before. But when it comes to the food on our tables, there is a lot of talk going on out there. Thankfully, one man is taking “farm-to-table” to the next level, stepping into the world of farmers and ranchers, and telling the true story of Kansas Agriculture… one picture at a time.
“Scott Stebner is a husband, father, teacher, and creative agricultural communicator who creates cinematically-styled environmental portraits to empower the agricultural community.” In other words, he takes really cool photos so we can see the real people who bring the food to our tables! Scott is not only passionate about photographing agriculture, he is also passionate about building up other young men and women to carry on the work of being agricultural communicators. As a result, he has teamed up with Kansas Farm Bureau to bring you the book “Kansas Farmer”.
This full-color book features beautifully shot photos and stories showcasing the spirit, hardwork and dedication of Kansas farmers and ranchers. ALL proceeds from “Kansas Farmer” will contribute to future ag leaders by going towards a scholarship for undergraduate students studying agricultural communications at Kansas State University. If you ask me, there are about a hundred great reasons to buy this book! You can get yours by clicking HERE… and if you hurry you’ll get it by Christmas!
To thank Scott and to honor all of the cattlemen out there, like my husband BDP (who makes a handsome appearance in Kansas Farmer), I’ve shared a recipe for a handsome dinner table centerpiece – Crown Roast of Pork with Cranberry Walnut Dressing! This ain’t just any roast pork. This beauty will be carefully cut and arranged BY YOUR BUTCHER, so make sure you’ve got a good one (butcher, that is), then seasoned, stuffed, and roasted to 145 degrees of PORKfection! Click here to read through my tips for choosing and roasting your pork before you dive in.
Cranberry Walnut Dressing
1 lb. ground sausage, mild
½ cup unsalted butter
1/2 tsp. dried thyme
1 tsp. dried sage
1 large yellow onion, chopped
1 cup chopped celery
½ cup golden raisins
½ cup dried cranberries
½ cup chopped walnuts, toasted
2 Tbs. chopped fresh Italian parsley
1 lb. cubed bread or cornbread, dried or toasted
kosher salt and freshly ground black pepper,l to taste
2- 3 cups strong chicken broth, divided use
In a large sauté pan over medium high heat, cook sausage until no pink remains and juices run clear; add butter, thyme, sage, onion, and celery, cooking until onions and celery are softened and spices are very fragrant, approx. 10-15 minutes. Stir in raisins, cranberries, walnuts, bread cubes, and parsley; season with salt and pepper, to taste. Add broth, gently folding in a little at a time, until stuffing is a nice, very moist consistency. Reserve dressing to stuff into center of crown pork roast.
*Note: Dressing can also be baked separately from crown pork roast, if desired. Simply place dressing into greased baking dish; bake, covered, at 350 degrees for 25-30 minutes, adding more chicken broth during baking time if needed. Remove cover during last 10 minutes of baking time.
Crown Roast and Pan Sauce
1 16-rib pork rib crown roast, 8-12 lbs. total weight
1 bottle Merlot or Cabernet red wine
1-2 Tbs. McCormick Montreal Steak Seasoning Blend
3 cups chicken broth
1 cup dry red wine, use your favorite
4 tablespoons unsalted butter, cut into 4 to 6 pieces
2 tablespoons cornstarch, dissolved in 2 tablespoons cold water
Preheat oven to 500 degrees F.
Remove roast from marinade and pat dry; discard marinade.
Place the pork into a roasting pan; generously rub with seasoning blend, using your fingers to get into all “nooks and crannies” of pork. Cover exposed bones of crown pork with foil. Roast the pork, uncovered, on center rack of oven for 20-25 minutes. Remove pork from oven and stuff with prepared stuffing, covering stuffing with foil.
Reduce oven temperature to 325 degrees F. and continue to cook roast until internal temperature reaches 145 degrees F (check towards interior of crown), about 2 1/2 – 2 3/4 hours hours for a 10 lb. crown roast (approx. 18 minutes per pound), checking internal temperature every 10-12 minutes starting after about 2 hours in the oven, so that roast doesn’t become overcooked. (You can always add more oven time, but you certainly can’t go back! And, there’s nothing worse than overcooked, bone-dry pork.) **Note – if cooking crown roast of pork unstuffed, it will take less time to cook, so keep a good eye on it.
Transfer pork to a cutting board, cover with foil, and let rest 20 minutes.
Meanwhile, drain roasting pan and discard liquids; place pan on stovetop over medium-high heat. Add broth and wine. Bring to boil; cook, scraping up browned bits, until liquid reduces to 2 cups, about 12 minutes. Reduce to simmer; add butter, stirring until butter melts. Whisk in cornstarch mixture; cook until sauce thickens, just a few seconds. Remove from heat; whisk until smooth. Strain if you like; season with salt and pepper.
Slice the roast in between each rib bone; drizzle pan sauce over pork slices and serve with stuffing on the side.
Yield: 12 – 16 servings
Now You’re Cookin’,