State Fare

From Chef Clark McDaniel, Angeluna’s, Fort Worth.

by Patricia Sharpe

July 1997

Back Talk

Add your comment »

The made-up word “angeluna” won’t be found in any existing Italian dictionary, but its translation—“angel moon”—strikes the right note for the high-concept cuisine at this new Fort Worth restaurant (215 E. Fourth). Chef Clark McDaniel says, “I try not to cook with borders because I don’t want to do just Mediterranean or Asian or Southwestern.” To the classic pork filling for Chinese dumplings, he has added cilantro and jalapeño, which just happen to invoke Mexico, plus a bit of coconut milk, which creates a whiff of Thailand. The results are familiar but subtly exotic—and won’t be found in any existing cookbook.

Try this recipe for Ginger and Pork Steamed Dumplings from Chef Clark McDaniel, Angeluna’s, Fort Worth.

E-mail

Password

Remember me

Forgot your password?

X (close)

Registering gets you access to online content, allows you to comment on stories, add your own reviews of restaurants and events, and join in the discussions in our community areas such as the Recipe Swap and other forums.

In addition, current TEXAS MONTHLY magazine subscribers will get access to the feature stories from the two most recent issues. If you are a current subscriber, please enter your name and address exactly as it appears on your mailing label (except zip, 5 digits only). Not a subscriber? Subscribe online now.

E-mail

Re-enter your E-mail address

Choose a password

Re-enter your password

Name

  
 

Address

Address 2

City

State

Zip (5 digits only)

Country

What year were you born?

Are you...

Male Female

Remember me

X (close)