Emeril Lagasse Pasta & Beyond User manual

MEAT GRINDER RECIPES
Recipes, tips, and ideas for
home cooks who love flavor

QUICK START GUIDE ..........................4
ASSEMBLING
THE MEAT GRINDER HOUSING ................5
MEATLOAF...................................6
MAPLE BREAKFAST SAUSAGE PATTIES.......8
MUSHROOM SWISS BURGERS...............10
TABLE OF CONTENTS

VEGETABLE BURGERS....................12
POTATO PANCAKES......................13
SALMON BURGERS.......................14
VEGETABLE HASH.........................16
CORNED BEEF HASH.....................17
FENNEL SAUSAGE........................17
GROUND CHICKEN CHILI..................18

4
IMPORTANT: Unpack all parts from the box
and remove any clear or blue protective film on
the components. Wash with warm, soapy water
before first use (only select accessories
are dishwasher safe).
See owner’s manual for complete
instructions and important safety information
before using this product.
Quick Start Guide
TIP: Cut meat into small cubes
or strips to allow for an easier
feed into the grinder and to
reduce the risk of blockage.
STEP 1: Assemble the
appliance in Meat Grinder Mode,
as shown. Be sure to remove the
black storage tray from the Basic
Unit Housing and replace it
with the Food & Pulp Collector.
STEP 2: Press the Power Button
to turn the appliance on.
STEP 3: Press the Forward
Button to grind clockwise
for 6 minutes. Press the Start/
Pause Button at any time to
pause the grinding process.

5
f
ASSEMBLING THE MEAT GRINDER HOUSING
A BASIC UNIT HOUSING
K CHUTE/TRAY
L NARROW PUSHER
J GRINDER HOUSING
M AUGER
N GRINDER BLADE
O GRINDER PLATE
P EXTRUSION CAP
MEAT GRINDER PARTS
N
O
L
K
M
J
A
P
1. Attach the Grinder Housing (J) by
pushing it into the matching slots on the
Basic Unit Housing (A). See notes in
the “Main Unit Housing Backplate” section
of the instruction book for assembly.
2. Slide the Auger (M) through the Grinder
Housing into the shaft portal in the Basic
Unit Housing.
3. Fit the Grinder Blade (N) in place on the front
of the Auger shaft. Face the Grinder Blade
with the sharp edges facing toward the Grinder
Plate (O). Fit the Grinder Plate to the tip of the
Auger shaft and secure in place by setting
the Grinder Plate tabs into the slots on the
front of the Grinder Housing.
4. Secure everything in place by screwing the
Extrusion Cap (P) on the threads on front of
the Grinder Housing.
5. Remove the black storage tray from the
Basic Unit Housing and replace it with the
Food & Pulp Collector when grinding meat.
6. Use the Pusher (L) to feed meat into the grinder.

6
Meatloaf
SERVES 4
DIRECTIONS
1. In a bowl, toss all the meat
to mix. Freeze the meat for
1 hour before grinding.
2. With the Meat Grinder
Housing attached to the
Pasta & Beyond, press
the Power Button and
then the Forward Button.
Grind the meat.
3. In a large bowl, add all the
ingredients except the green
pepper and ketchup. Mix well
and then divide the mixture
into two loaf pans.
4. Preheat the oven to
375° F/191° C.
5. Brush the top of the
meatloaf with the ketchup
and top with the green
pepper slices. Cook in the
oven until an instant-read
thermometer inserted into the
meatloaf reads 155° F/68° C
(about 1 hour).
INGREDIENTS
¾ lb beef chuck, cubed
¾ lb pork butt, cubed
¾ lb veal stew meat
1 onion, cut into 8 pieces
4 eggs
6 slices whole
wheat bread
3 tbsp. yellow mustard
¹⁄³cup barbeque sauce
3 tbsp. Worcestershire
sauce
2 tsp. salt
1 tsp. ground
black pepper
1 green pepper, sliced
¼ cup ketchup NOTE: Freeze meat to keep firm and cold
during grinding. Do not let meat get hard.

7

8

9
Maple Breakfast
Sausage Patties
SERVES 4–6
DIRECTIONS
1. In a bowl, combine all
the ingredients and mix
together. Freeze for
1 hour before grinding.
2. With the Meat Grinder
Housing attached to the
Pasta & Beyond, press
the Power Button and
then the Forward Button.
Grind the meat.
3. Form the meat into
3-oz patties.
4. On the stove top, pan
sear the patties on
each side in a small
amount of oil until golden
and fully cooked.
INGREDIENTS
1 ½ lb pork butt, cubed
1 tsp. ground sage
1 tsp. ground thyme
¼ tsp. ground cloves
1 tsp. sea salt
1 tsp. ground black
pepper
2 tbsp. maple syrup
oil, for pan frying
NOTE: Freeze meat to keep firm and cold
during grinding. Do not let meat get hard.

10
Mushroom
Swiss Burgers
SERVES 6
DIRECTIONS
1. Season the beef with the
salt and black pepper.
Freeze the beef for 1 hour
before grinding.
2. With the Meat Grinder
Housing attached to the
Pasta & Beyond, press
the Power Button and
then the Forward Button.
Grind the cheese, then
the mushrooms, and
finally the meat.
3. In a bowl, combine the meat,
cheese, mushrooms, shallot,
and steak sauce. Form the
mixture into six patties.
4. On the stove top, pan sear
the patties on each side until
the desired doneness is
reached.
5. Serving suggestion:
Serve on a salad or between
brioche rolls.
INGREDIENTS
1 ½ lb beef chuck, cubed
1 tsp. salt
1 tsp. ground
black pepper
8 oz Swiss cheese, cubed
6 baby belle or
cremini mushrooms,
cleaned & trimmed
1 shallot
2 tbsp. steak sauce
NOTE: Freeze meat to keep firm and cold
during grinding. Do not let meat get hard.

11

12
Vegetable Burgers
SERVES 6
DIRECTIONS
1. With the Meat Grinder
Housing attached to the
Pasta & Beyond, press
the Power Button and
then the Forward Button.
Grind the mushroom, pepper,
asparagus, cauliflower,
sweet potato, lentils, and
garlic in order.
2. Place in a strainer to remove
as much liquid as possible.
Transfer to a bowl.
3. Add the onion, salt, black
pepper, paprika, tomato
paste, egg, and chickpea
flour and mix together. Form
the mixture into six patties.
4. On the stove top, pan sear
the patties on each side in the
grapeseed oil until golden.
5. Serving suggestion: Serve
over greens or on a roll with
condiments.
INGREDIENTS
1 portobella mushroom
½ red pepper
6 asparagus
½ cup cauliflower
¼ sweet potato
1 cup cooked lentils,
cooked & completely
drained
2 cloves garlic
½ granulated onion
½ tsp. salt
¼ tsp. ground
black pepper
½ tsp. smoke paprika
1 tbsp. tomato paste
1 egg
3 tbsp. chickpea flour
¼ cup grapeseed oil,
for pan frying

13
Potato Pancakes
MAKES 10
DIRECTIONS
1. With the Meat Grinder
Housing attached to
the Pasta & Beyond,
press the Power Button
and then the Forward
Button. Grind the
potatoes and then
the onion.
2. Add the egg, flour,
breadcrumbs, salt,
and black pepper and
mix together.
3. In a large sauté pan on
the stove top, heat about
½ inch vegetable oil. When
the oil is hot, add about
¼ cup of the pancake
mixture and fry each side
until golden. Repeat until
all the pancakes are made.
4. Serving suggestion:
Serve with applesauce and
sour cream.
INGREDIENTS
4 medium potatoes,
cubed
½ onion, cut into 6 pieces
1 egg
1 tbsp. flour
2 tbsp. breadcrumbs
or matzah meal
½ tsp. salt
¼ tsp. ground
black pepper
vegetable oil,
for pan searing.

14
Salmon Burgers
SERVES 4
DIRECTIONS
1. Season the salmon with the
salt and black pepper. Freeze
for 1 hour before grinding.
2. With the Meat Grinder
Housing attached to the
Pasta & Beyond, press
the Power Button and
then the Forward Button.
Grind the dill, shallot, and
salmon in order.
3. Add the mustard and mix
together. Divide the mixture
into four patties.
4. On the stove top, pan sear
the patties on each side
in the olive oil until the
desired doneness is reached.
5. Serving suggestion: Serve
with a salad or vegetables or
on rolls.
INGREDIENTS
1 ½ lb skinless
salmon, cubed
½ tsp. salt
½ tsp. ground
black pepper
1 small shallot, cut in half
2 tbsp. fresh dill
1 ½ tbsp. Dijon Mustard
olive oil, for pan frying
NOTE: Freeze meat to keep firm and cold
during grinding. Do not let meat get hard.

15

16
Vegetable Hash
SERVES 6–8
DIRECTIONS
1. With the Meat Grinder
Housing attached to the
Pasta & Beyond, press
the Power Button and
then the Forward Button.
Grind the potato, green
pepper, mushrooms,
onion, shallot, garlic, and
Brussels sprouts in order.
2. Add the rest of the
ingredients and mix together.
3. On a griddle on the stove top,
cook the hash until browned.
INGREDIENTS
½ sweet potato,
peeled & cut into 4 sticks
5 Brussels sprouts,
halved
½ green pepper,
cut into slices
5 baby bella or
cremini mushrooms
½ small onion
1 shallot
1 clove garlic
¼ cup olive oil
2 sprigs tarragon
2 tsp. paprika
1 tsp. ground fennel
½ tsp. salt
¼ tsp. ground
black pepper
1 tbsp. smoked paprika

17
Corned Beef Hash
Fennel Sausage
SERVES 6–8
SERVES 6
DIRECTIONS
1. With the Meat Grinder
Housing attached to the
Pasta & Beyond, press
the Power Button and
then the Forward Button.
Grind the corned beef,
onion, red pepper, and
potatoes in order.
2. Add the rest of the
ingredients and mix together.
3. On a griddle on the stove top,
cook the hash until browned.
4. Serving suggestion: Serve
with eggs.
DIRECTIONS
1. In a bowl, combine all the
ingredients. Freeze for 1 hour
before grinding.
2. With the Meat Grinder
Housing attached to
the Pasta & Beyond,
press the Power Button
and then the Forward
Button. Grind the meat.
3. Serving suggestion: Serve
with pasta dishes.
INGREDIENTS
24 oz corned beef,
cooked
½ onion, cut into chunks
½ red pepper
3 medium potatoes
½ tsp. ground coriander
½ tsp. ground cumin
¼ tsp. salt
½ tsp. ground
black pepper
INGREDIENTS
2 lb pork butt, cubed
¾ tbsp. salt
2 tbsp. fennel seeds
1 tsp. ground
black pepper
¼ cup red wine
2 cloves garlic
1 tbsp. paprika
NOTE: Freeze meat to keep firm and cold
during grinding. Do not let meat get hard.
NOTE: Freeze meat to keep firm and cold
during grinding. Do not let meat get hard.

18
Ground Chicken Chili
SERVES 4
DIRECTIONS
1. Freeze the chicken for 1 hour
before grinding.
2. With the Meat Grinder
Housing attached to the
Pasta & Beyond, press
the Power Button and
then the Forward Button.
Grind the chicken.
3. In a medium-size pot on the
stove top, add the oil. Add
the chicken and onion and
sauté until the onion is soft
and the chicken is cooked.
4. Add the chili powder and
sauté while stirring to
incorporate for 2 minutes.
5. Add the rest of the
ingredients and simmer
for 1 hour.
6. When the chili is done
cooking, adjust the
seasoning with the salt
and black pepper.
INGREDIENTS
1 1 ½-lb chicken,
breast trimmed
2 tbsp. olive oil
1 small onion, minced
½ yellow pepper,
diced small
14 oz kidney beans
28 oz diced tomatoes
2 cups chicken stock
2 tbsp. chili powder
½ tsp. cumin
1 tsp. coriander
½ tbsp. salt, plus more
to taste
½ tbsp. sugar
ground black pepper,
to taste
NOTE: Freeze meat to keep firm and cold
during grinding. Do not let meat get hard.

19

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© 2021 Tristar Products, Inc.
Distributed by:
Tristar Products, Inc.
Fairfield, NJ 07004
Made in China
For parts, recipes, accessories,
and everything Emeril Everyday,
go to tristarcares.com or
scan this QR code with your
smartphone or tablet:
MEAT GRINDER RECIPES
© 2021 Tristar Products, Inc.
Distributed by:
Tristar Products, Inc.
Fairfield, NJ 07004
Made in China
Invite
celebrated chef
EMERIL LAGASSE
into your kitchen
For parts, recipes, accessories,
and everything Emeril Everyday,
go to tristarcares.com or
scan this QR code with your
smartphone or tablet:
MODEL: PM-01 EMERIL-PB-MG_RB_TP_ENG_V1_210721