Yum-O: Check Out This Land O' Lakes Culinary Student's Recipe

Darryus Lowe, a freshman in the Land O’ Lakes High School culinary arts program, is the winner of the statewide 2013 Let’s Do Gourmet High School Recipe Challenge.

Here's the recipe for his winning dish:

Pan Sear Pork Cutlets wrapped in Prosciutto Served with Braised Swiss Chard, Baby Carrots, Mashed Yucca and Tangy Barbecue Sauce 

Pan Seared Pork Cutlet wrapped in Prosciutto serves 4

Ingredients:

4 4- to 6-ounce pork cutlets

1/4 cup flour

2 teaspoons RED ADOBO

4 slices of prosciutto

2 tablespoons olive oil

Directions:

1. Combine flour and red adobo in a small flat bowl.

Garlic Rainbow Swiss Chard serves 4

Ingredients:

20 Rainbow Swiss Chard Leaves, washed and chopped

1 1/2 cups chicken broth

4 tablespoons butter

4 garlic cloves, sliced

Directions:

1. Melt butter in sauté pan and add garlic.

Baby Carrots serves 4

Ingredients:

12 baby carrots

salt and pepper, to taste

Directions:

1. Place baby carrots in a steam basket and steam for 15 minutes or until tender at 212 F.

2. Add salt and pepper to taste.

Smashed and Mashed Yucca serves 4

Ingredients:

2 pounds of yucca

4 tablespoons of sweet cream butter

½ cup of warm milk

½ tablespoon of salt

8 cups of water

Directions:

1. Peel yucca and remove the root fiber from the center.

2. In a pot, boil water, just as if you were boiling potatoes, and add the yucca.

3. Cook until tender.

Tangy Barbecue Sauce serves 4

Ingredients:

1 cup vinegar

1/2 cup apple juice, sweetened

3/4 cup spicy brown mustard

1/2 cup ketchup

1/3 cup dark brown sugar, packed

3 garlic cloves, mashed into paste

1/2 teaspoon salt

2 teaspoons chili powder

1 teaspoon white pepper

Directions:

1. Mix all ingredients in saucepan over medium heat.

2. Simmer 8-10 minute or until sugar is fully dissolved.

3. Serve warm or at room temperature.

To Plate:

1. Pipe mashes yucca in the middle of the plate.