This paste came about by accident (hence the name; Serendipity).
I was in the kitchen experimenting with a dry seasoning mixture that I intended to use on roasted potatoes that I was trying to develop (the potatoes were to be coated in the oil and then shaken in a bag with the spice mix). At one point I got called away to tend to something else and asked my Wife to finish mixing the stuff together that I had written down on the list. I had forgotten that I had olive oil written on that list and when I got back, she had faithfully mixed all the dry ingredients with the olive oil. Discouraged, I put the container in the fridge and left the project alone to tend to other business. The next day I re-discovered my 'failed' project and found that what I had was thick, red paste. Eventually I decided it would be a real waste to just throw away all those spices and cheese and thought it might be interesting to try it as a meat treatment. This is the result.
Enjoy!
BMG
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Serendipity Paste (good with beef, pork, lamb)
4 1/2 tsp olive oil
1/4 cup grated Parmesan cheese
1/4 teaspoon garlic powder
1/4 teaspoon salt (iodized table salt)
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/4 teaspoon black pepper or cayenne pepper (optional)
A couple pinches of kosher salt
The above paste will season a 2lb roast.
Directions:
1) Mix all dry ingredients together, then mix in the oil to form a paste.
2) Make several 1 inch deep slits along the entire length of your roast - about 1 inch long and spaced about 1 inch apart.
3) Lightly salt both sides of the roast with kosher salt and let rest for about ten minutes.
4) Brown both sides of the roast either in a skillet with some olive oil or under the broiler.
5) Using a rubber spatula, spread the paste over the incised side of your roast, being sure to pack the incisions liberally.
6) Cook the roast to your desired doneness in a tightly lidded roasting pan - serve with drippings on the side and bread for dipping.
I have also made this with a larger round roast (not a flat one like a london broil). Instead of cutting the above-described slits, I formed a pocket in the center of the roast by making a incision that goes from one side of the roast all the way to the center and that extends from about one inch from either end. I then packed that pocket with the paste and closed it with wooden toothpicks. Place the roast in the roasting pan, slit side up and cook it to your desired doneness.