In addition to his paintings, Stephen Blancett also enjoys creating culinary works of art. His cookbook, Artist In The Kitchen will be published soon and available for purchase from this website and other outlets. Below are a few sample recipes from the book.



Recipes and photos by Stephen Blancett


Lemon Chicken


Servings: 4


2 lbs chicken breasts, boned and skinless
1 tsp olive oil
1 egg
2 tsp cornstarch
2 tsp dark soy sauce
¼ tsp white pepper

¼ cup all-purpose flour
¼ water
2  tsp cornstarch
2 tsp olive oil
¼ tsp baking soda
¼ tsp salt
oil (for frying)

½ cup chicken broth
¼  cup honey
¼ cup lemon juice

3 tbsp light corn syrup
3 tbsp white vinegar
2 tsp olive oil
3 tsp catsup
¼ tsp salt
¼ tsp white pepper
2 tablespoons cornstarch
1 tsp lemon zest

4 green onions, finely chopped
2 tsp sesame seeds
A few lemon slices to garnish

Add the chicken, toss well to coat, then leave to marinate in the bowl, cover and refrigerate for at least 30 minutes.
Heat oil in a wok, frying pan. Add the chicken and cook for 3 minutes.
Stir in the soy sauce and lemon rind then cook for an additional minute.
Pile into a warmed serving dish and garnish with lemon slices.
Serve with Jasmine Rice.




Sweet & Sour Pork



6 pork chops, thick cut, boneless

2 tbsp olive oil
¼ cup honey
¼ cup soy sauce
2 tbsp white vinegar
2 tbsp dijon mustard
2 tbsp freshly grated ginger
¼ cup orange juice
1 tsp orange zest
2 cloves garlic, minced
1 tbsp. fresh ground pepper
1 tsp cornstarch


3 to 6 orange slices



In a mixing bowl, combine the honey, soy sauce, white vinegar, dijon mustard, ginger, orange juice, orange zest, garlic and fresh ground pepper

Heat olive oil in 12” skillet, heat over medium heat. Add pork chops and cook for about 5 minutes each side until browned. Pour mixture over chops, reduce heat to low, cover and simmer 25 minutes. Remove chops, place on serving dish. Add cornstarch to mixture and simmer uncovered for 5 minutes. Drizzle mixture over the pork and garinish with orange slices.



Spring Greens Salad Topped with
Pecan Crusted Tofu and Mojito Dressing


Servings: 4


1 16-oz. package firm tofu
¼ cup extra-virgin olive oil
¼ cup pecans, chopped fine or ground in food processor
¼ tsp nutmeg
Dash of salt and pepper

10 ounces mixed spring green lettuces
1 green bell pepper seeded and cut in long thin slices
½ English cucumber cut into thin slices

2 limes
1 tsp finely grated lime zest
Juice from the two limes
¼ cup chopped fresh mint

¼ cup extra-virgin olive oil
¼ cup white balsamic vinegar
2 tbsp honey
1 tbsp rum (optional)
1 tsp crushed red pepper
4 cloves garlic, chopped or minced
Dash of salt and pepper



In a small bowl, whisk all xof the ingredients for the Mojito dressing. Placein refrigerator for at least one hour before serving.

In a shallow bowl, mix pecans, nutmeg and salt and pepper. 

Cut tofu width-wise into ½-inch thick “filets” slices.  Brush with both sides lightly with extra-virgin olive oil. Place in bowl of pecan mixture and roll tofu filets in mixture. Heat remaining olive oil in frying pan. Fry the tofu filets until light brown, about 2 minutes each side. Let cool on paper towel, then cut into bete-size pieces.

Tip: If you have an electric grill, you could use it instead of frying.

On four individual plates, arrange lettuces, bell pepper and cucumber slices, top with pecan crusted tofu bets and drizzle with Mojitio dressing.



Turkey Reuben Burgers


Servings: 6


2 lbs Ground Turkey
12 oz. Can of Corned Beef
1 Clove Garlic, minced
1 tsp Crushed Red Pepper Flakes
1 tsp Salt
1 tsp White Pepper


1 med onion, sliced
16 ounces Sauerkraut, drained and rinsed
12 slices Swiss Cheese
Thousand Island Dressing
Dill Pickle Slices

12 slices rye bread lightly buttered and toasted on grill



Mix ingredients for patties in a medium bowl. I find it best to use your hands for mixing. Form mixture into six even patties. Place patties on a sheet of wax paper until ready for grilling. Preheat grill for high heat, place patties on grill about 5 minutes on each side. Place two slices of Swiss Cheese on each patty, then top the cheese with Sauerkraut. Let the cheese melt and the Sauerkraut warm for about a minute.

Remove from grill and place a patty on a slice of rye bread (buttered and toasted) add topping, place rye bread (buttered and toasted) and serve.



Hot Buffalo, Bacon, Blue Burgers
with Celery Salsa


Servings: 6

This is an awesome burger! But like buffalo wings a little messy ... but then again, only the best burgers are. Have the your napkins ready and enjoy! 


1 cup Celery, Diced
½ cup Onion, Finely Chopped
1 Jalapeno Pepper, Finely Diced
2 Clove Garlic, minced
1 Medium Tomato, diced
¼ cup Hot Pepper or Buffalo wing Sauce
4 tsp Brown Sugar
2 tsp White Vinegar
¼ tsp Paprika
¼ tsp White Pepper

2 lbs Ground Beef
4 Clove Garlic, minced
8 to 10 Slices Bacon, Cooked Crisp and Crumbled
1 cup Crumbled Blue Cheese
2 Eggs, Beaten
1 tsp Crushed Red  Pepper Flakes
1 tsp Freshly Ground Black Pepper
¼ tsp Salt

6 Crisp Iceberg Lettuce Leaves
6 Tomato Slices
Bread Butter Pickle Slices
Chunky Blue Cheese Dressing

6 Onion Buns, split and lightly toasted on grill



Mix ingredients for patties in a medium bowl. Place in refrigerator and let chill for at least hour before using.

Mix ingredients for patties in a medium bowl. I find it best to use your hands for mixing. Form mixture into six even patties. Place patties on a sheet of wax paper until ready for grilling. Preheat grill for high heat, place beef patties on grill about 5 minutes on each side. 

Remove from grill and place patties on bottom half of onion buns, add the topping, and celery salsa, place bun top on top and serve.