State Fare

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

July 1997By Comments

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.

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