Long-weekend parties mean party food.
As friends and family get together this Labor Day weekend to celebrate one of the last cookouts of summer, Local Flavor searched for the ultimate menu items.
Lucky for us, three-time contest winner Jay Lloyd is an expert on stromboli, one of the greatest party foods of all.
In 2016, the Moosic resident took top honors for the second time with a recipe for Sausage and Peppers Stromboli (he first won in 2012 for a Turkey Stuffing recipe). This time, Lloyd takes another favorite indulgence — Texas Wieners — and pockets it in dough.
“I’m always experimenting,” Lloyd said during a recent afternoon at his Downvalley home, where he prepared three kinds of stromboli plus a specialty pizza. “I’ll try a little this and that and see what works and what doesn’t. This turned out really well.”
Texas Wiener Stromboli, which earned Lloyd a $100 grocery gift card, is similar to his last recipe, as Lloyd uses fresh dough he gets from either Colarusso’s Cafe in Moosic or Agostini Bakery in Old Forge. He credits his cousin, Mary Lou, owner of Mary Lou’s pizza in Old Forge, with teaching him how to perfectly stretch the dough.
For assembly, he recommends cutting a slit in the hot dogs so they don’t explode and slicing the stromboli into smaller pieces as finger food for party guests.
“They’re great for parties or any kind of get together,” said Lloyd, the father of two daughters, Savannah, 19, and Hunter Rose, 16.
The stromboli hit the spot. An ideal cookout food, the sauce offered the perfect mix of heat and flavor, and the dough tasted fresh. His guests had no qualms grabbing second or third helpings and tasting the other varieties. Lloyd said the stromboli freezes well, too, in case cooks want to save them and thaw them out at another time.
As a retired postal service worker with 22 years in the field, Lloyd tries to make an effort to live and eat healthier. He saves his specialities — such as different kinds of stromboli, a double-crust spinach white pizza, Seafood Diavolo, pasta with anchovies and other indulgent and Italian favorites — for special occasions.
“You can’t eat this stuff every day,” he said. “But, it does taste great.”
Contact the writer: [email protected]; 570-348-9127; @gmazurTT on Twitter
Jay Lloyd’s Texas
1 large onion, finely chopped
2 pounds 85-percent lean ground beef
1 (29-ounce) can Hunts tomato sauce
3 teaspoons chili powder
5 teaspoons cumin
1 tablespoon black pepper
1 hot dog
Combine everything in a pot plus 1/4 can of water over high heat until bubbling. Turn down heat and let simmer for 45 to 55 minutes, stirring and breaking up meat. Remove hot dog.
2 pounds fresh pizza dough
16 hot dogs
For each stromboli, use 2 ounces of dough per 1 hot dog. Stretch out dough and place hot dog in center. Add 1 tablespoon sauce on top. Sprinkle on extra onion if desired.
Fold over dough and pinch ends closed.
Bake in oven for 10 minutes at 325 F or until edges are lightly browned.