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empanada |
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For tableside drama here, five large, firm white shrimp ($32) flare brightly in a tequila-flamed orange sauce, then join a crispy empanada stuffed with caramelized onions and cumin-flavored goat cheese after being ladled carefully onto a sweet pepper and corn relish. For example, an IHG chef might serve caviar on slices of plantain rather than bread or crackers, or prepare a delicate seafood stuffing for an empanada pastry. The machine cranks out 2,000 beef, chicken and other varieties of empanada an hour, nearly seven times more than the three people could do manually. |
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