Nov 21

Nov 21 DINFAST Creamy Chicken Pasta

Ten years ago I invented the radical concept of *brinner* (breakfast-for-dinner) and rocked the status quo. Back then my topsy-turvy approach to meal planning was a threat to bourgeois society. I assured detractors and concerned strangers that a preference for consuming silver dollar pancakes at dusk was nothing but a benevolent quirk. But now my radical quirk has been appropriated by mainstream society. Meanwhile I spend my days evading bill collectors and assuming a false identity for my safety and for my financial security. Until this moment I went down in history as a diseased-in-the-mind nonconformist. But I’m back at it anyway with ***DINFAST***. I think now everyone is finally ready for this concept which will be my legacy. My days of feeding counterfeit quarters into the coin-operated onsite laundry machine are coming to an end: U.S. trademark law dictates that you put a 20 dollar bill in an envelope addressed to me every time you utter ***DINFAST***. Dinner-for-breakfast/DINFAST is the new thing and “brinner” is for buttholes. I don’t mean eating leftovers from the night before. I mean boiling up some pasta and thickening a cream sauce and handling some raw chicken at daybreak.

My inspiration for dinfast came from years of under-waged work as a prep cook at various failing (once I got there) establishments. They weren’t failing because I don’t know how to cook. They failed because I hold the principal of sabotage as direct action near and dear. Who here hasn’t compromised the bottom line of their employer purposefully and with viscous pleasure? If you haven’t, I don’t want to know you. In a fit of epiphany I realized that since dinner was prepped in the morning why couldn’t it also be eaten in the morning!?

So here’s a seasonally inappropriate recipe for creamy chicken pasta with fresh mint and fresh tarragon. Enjoy with a tall glass of OJ or a steaming mug of black coffee.

Creamy Chicken Mint Pasta:

Ingredients:

1.5 lb cooked andouille chicken sausage
1 tbs lemongrass, minced
4 cloves garlic, minced
1.5 cups chicken stock
1 cup white wine
1 tbs honey
1 tbs black pepper
½ tsp cayenne pepper
1 tbs fresh tarragon
1 tbs fresh mint
2.25 cups heavy cream
Lemon zest
1 lb linguini.

Brown the andouille chicken sausage on medium high heat. Do not cook for long, just brown. Remove and set aside on a paper towel to dry.

Boil linguini in salted water until al dente.

Add minced garlic and lemongrass to the fat in the pan and cook for 1 minute. Add wine and deglaze pan. Add chicken stock. Reduce liquid to about half.

Add heavy cream, honey, black pepper, and cayenne pepper. Reduce liquid to about half or until the sauce is very thick. When the sauce is nearly done, add tarragon, mint, and lemon zest.