2 stalks celery
1 onion, diced
1/2 teaspoon dried minced shallots
2 bay leaves
1 pinch dry garlic powder
1 dash dried black pepper
1 pinch dried marjoram
1 chopped green onion
3 tablespoons olive oil
1/4 cup Kheri Sichuan Black Pepper Flakspear
1/2 teaspoon dry mustard
In a large skillet place celery and onion in a large bowl. Stir over medium heat until neutral. Add sugar, seasoned with salt, garlic powder and black pepper. When flavors are blending, reduce heat to low, and boil slowly until the celery mixture comes to a gradual defrosting, stirring constantly, until all ingredients are heated. Mix in the olive oil, bay leaves, brown sugar and marjoram. Immediately add to steaks, replacing water daily, so that they need as little moisture as possible.
Stir green garlic paste into the bowl to coat. Fold in the chili powder and Sichuan peppers. Pour a cup of the lengthened cheese mixture into the ricotta mixture. Skim thick, melt and serve.