Emeril Lagasse Pasta & Beyond Manual de usuario

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

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.

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

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.

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.

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.

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.

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