By SHAVAUGHN MOSS, Lifestyles Editor, shavaughn@nasguard.com

Queens College's Analia Lyon went up against stiff competition at the 16th Senior Young Chef Competition, as defending champion Tracey Sweeting from C.C. Sweeting Sr. School was in the competition, but when the last flame was turned off, Lyons had toppled Sweeting from her throne, and claimed the title for herself.

Lyons' "Passion Fruit Puffs" and "Analia's Rice Medley" impressed the judges so much they scored her for 523 points for the win — 269 points for her fruit puffs, which were also judged the best Robin Hood Flour Dish of the event, and 254 points for her rice medley.

While young Lyons was impressed with the win, her efforts were definitely noticed by the judges.

Atlantis Executive Sous Chef/Culinary Trainer Chef Jasmine Clarke-Young said that before cooking had even gotten started she noticed how organized Lyons was.

"She was set up ahead of time, and seemed to have a game plan," said Chef Clarke-Young. In the kitchen she moved around effortlessly and organized. I liked the fact that she did a classical dish — the cream puff — because it showed skills."

Not only was she impressed with Lyons, but Chef Clarke-Young says the different recipes put forward by the students show that they're sticking to the classics in the schools, which she likes.

"I look forward to this competition yearly, because every year the bar is raised in terms of standards. And I like the fact that the students are going beyond the basic," she said.

The final products produced Clarke-Young says are actually of such a high standard, that she feels they can be used on an actual hotel menu, with a little tweaking of course. She also likes the fact that she gets to see the students work with indigenous foodstuffs, as they think outside of the box, at the event sponsored by Mahatma Rice and Robin Hood Flour.

C.C. Sweeting's Emanuella Gelin finished in the runner-up position with 510.5 points. She scored 246.5 for her "Spicy Conch Fried Crab & Rice" and 264 points for her "Goombay Trio with Triangular Sugar Cookie".

Government High School's Martin Smith amassed 506.5 points for third place with his "Calypso Rice Croquettes with Cowbell Sauce" which was judged the Best Mahatma Rice Dish scoring 269.5 points. Smith's "Red Robin Hood Delight" dish scored 237 points.

Lyons and Gelin advance to the Senior Young Chef Championships where $3,750 in scholarships are up for grabs on Thursday, Apr. 10.

Schools choose their own Champion Young Chefs who compete on each island or district. Each island or district sends its own champion to compete for the title of Bahamas Champion Young Chef. This year's final will be hosted by the Government High School in Nassau.

"The competition again saw a number of new and interesting dishes", said Mrs. Sharon Ferguson, Ministry of Education home economics officer and co-ordinator for the championships.

Doris Johnson School's Mark Grant was fourth with 491.5 points for his "Conch and Broccoli Quiche" and "Sweet Garden Roll."

R.M. Bailey High School's Shadena Rhodriguez was fifth with 487.5 points for her "Spicy Seafood Plantain Crepes with Citrus Red Wine Vinegar" and "Banana Rice Mousse with Mint Sauce."

Judging the Senior Young Chef Championship along with Chef Clarke-Young, Chef Charles Smith of Bahamas In Flight Services and Chef Stan Bocus, former owner/manager of the Buena Vista Restaurant and Hotel.

Analia's Rice Medley

Preparation of lobster

2 medium-sized lobster tails

4 tbsps of butter

Juice of 2 lemons/limes

2 large garlic cloves, crushed

Salt and pepper to taste

1 red hot pepper, chopped

1/2 tbsp vegetable oil

1/4 cup water

Paprika

Heat broiler to high

Cut lobster tail shell down the middle, open shells and pry meat from the shell. Rinse the lobster shell and pat dry.

Season lobster with lemon juice, salt and pepper, crushed garlic, red hot pepper and dot with butter.

Pour oil and water into the bottom of the pan. Place lobster in pan and cover with foil and make a vent in the foil. Place pan of lobster in broiler to cook. Cook lobster covered with foil for approximately 15 minutes.

Remove foil, sprinkle lobster with paprika and let it broil for approximately five minutes, until it colors.

Preparation of rice

1 tbsp butter

1/2 tbsp oil

1/2 small onion, chopped

1 garlic clove, crushed

5 sprigs thyme

1/2 tbsp salt

1/4 tsp black pepper

1 heaping cup Mahatma Long Grain Rice

8 oz tomato sauce

2 cups water, or enough lobster drippings and water to make up 2 cups

Red, green and orange bell peppers, julienned, for garnish

Add to cooked rice:

3 tbsp butter

1 garlic clove

A squeeze of lemon juice

1/3 cup canned corn

1/4 medium red, green and orange bell pepper, chopped

In a large pot, melt butter and oil on high heat. Add chopped onion, garlic, thyme, salt and black pepper and saute gently until fragrant. Add rice and stir fry for a few minutes. Add tomato sauce and fry until absorbed into the rice.

Add water or drippings from lobster and water mixture a little at a time. Stir gently, cover and bring to a boil. Let rice simmer for approximately 20 minutes. Remove lid and let some of the steam escape.

Adding lobster

Remove cooked and cooled lobster meat from the shell. Remove the tough membrane from around the lobster. Cut lobster meat into bite-sized pieces.

Heat 3 tablespoons of butter, 1 clove of garlic and a squeeze of lemon juice in a pan. Add chopped bell peppers and corn and lightly saute. Add the lobster, heat mixture through, but do not cook.

When rice has cooled slightly, add lobster and bell pepper and corn mixture and gently mix in into the rice using a fork.

Passion Fruit Puffs

1 cup Robin Hood All-Purpose Flour

1/8 tsp salt

1 tbsp sugar

1 cup water

1/3 cup butter

4 eggs

Preheat oven to 400 F.

Grease baking pan. Bring water and butter to a rolling boil.

Sift the flour and add salt and sugar.

Add the flour mixture to the boiling water and stir quickly with a wooden spoon. When the mixture becomes smooth and no longer clings to the pan or spoon, remove from heat. Let it cool for about 2 minutes.

Add eggs one at a time, and beat with a hand-held mixer after each addition. Scoop a small amount of pastry into a teaspoon and place onto a greased baking pan. Form into small (approximately one-inch) circles. [Hint: Dipping the spoon into a small amount of water will make the dough easier to shape].

Place the baking pan in a preheated oven for 25 minutes. When passion puffs are lightly golden brown and firm to the touch, remove from the oven.

Allow passion puff shells to cool before filling with mousse.

Passion Pineapple Mousse

1 1/2 tbsp passion pineapple juice

1 tbsp lemon juice

1/2 envelope unflavored gelatin

1/4 cup passion pineapple juice

2 egg yolks

2 1/2 tbsp granulated sugar

1/2 tbsp cornstarch

1 tbsp passion fruit pulp

1 cup whipping cream

1/2 cup powdered sugar, sifted

Put a small pan containing 1 cup of water to simmer.

Combine passion pineapple juice and lemon juice in a small bowl.

Sprinkle gelatin over juices. Let stand for approximately five minutes to soften.

Set the bowl in the pan of simmering water and stir until the gelatin dissolves.

Bring 1/4 cup passion pineapple juice to boil in a heavy saucepan. Beat egg yolks, sugar and cornstarch in a bowl to blend. Add the heated passion pineapple juice to the egg yolk mixture and whisk constantly. Return to saucepan. Stir over medium heat until the mixture thickens. Do not boil

Put the egg yolk and thickened passion pineapple juice mixture into a medium bowl. Add the softened gelatin mixture and passion fruit pulp and whisk. Let stand until cool, but not set, stirring occasionally.

In a separate bowl, beat whipping cream with half (1/4 cup) of the powdered sugar to soft peaks using a hand-held mixer.

Fold the remaining powdered sugar into the mixture, until it forms soft peaks.

Fold 1/4 cream into gelatin, mix to lighten, then fold in the rest. Cover and chill until ready to use.

Fill the Passion Puff Shells with Passion Pineapple Mousse.