This one's for LaSalle ave !!! CLEMSON TIGER SAUCE PIQUANTE -Kidnap the Clemson tiger mascot, Kill and field dress. Escape from South Carolina in a helicopter because there will probably be state police roadblocks everywhere. -Butcher the dead mascot as you would a deer, pig or Red Elephant -Cut up the "sirloin" portion into cubes and season with salt, pepper, granulated garlic, and cayenne....then dredge in flour, and brown in a large cast iron dutch oven. remove the meat and drain on paper towels. In the cast iron pot, saute a mirepoix of celery, onion, bell pepper (medium diced) until the onions are transparent. Add one whole bulb of minced or sliced garlic. -Add the tiger meat back to the pot and cover with enough tiger stock to cover the ingredients with an inch or two of stock. Add about two cups of diced, fresh Creole tomatoes. -Season well with five or six bay leaves, 1 Tbs of fresh thyme, one sprig of rosemary, 1 tsp of allspice, 1/2 tsp of nutmeg, 1/2 tsp of cardamom, 2 tsp of cracked black pepper, 1/4 cup of Louisiana cane syrup. Simmer for about two hours and then add 1/2 cup good sherry (VSO or better) and adjust for hotness with Sambal Oleck. This dish should be "Bien Pimente'd". -Serve over rice....but please realize that what you eat affects your love life....so please do not use minute rice...only wild rice !!! -In the event Clemson pulls a huge upset, I'll post some nice crow recipes !!!!