Monday, I tried my hand at some teriyaki chicken, and Wednesday’s 15-degree high called for Italian sausage, asparagus, some rice Uncle Ben helped me with, and a glass of Sangria to celebrate the successful end of a friend’s undergraduate career at Concordia University.

But this weekend it was back to winter comfort dishes like risotto and chilli-turned-nacho plate for Sunday night’s hockey game (a bit of a disappointing end to a weekend, but I’m confident the series will end up going their way – Go Habs Go!).

I’m glad the temperatures are looking up this week. I have good memories from around the barbecue – whether it was Knackwurst Thursdays supplied by my grandfather, a butcher by trade, or my dad running in and out of the house to tend to the salmon fillets or steaks in February. Feeling the temperatures getting warmer and seeing the snow banks receding really get me geared up for the barbecue season.

I’m hoping this spring, summer, and at least the beginning of fall will leave plenty of room for barbecue lunches and dinners, barbecue get-togethers, late-night barbecuing … I’ve even heard of barbecue breakfasts, but I’m not sure my stomach and heart would appreciate that very much.

There’s a birthday party I’ll be at this Saturday, and from what I gather, there should be two, maybe three barbecues running if the forecast holds up (one, of course, will be reserved for our vegetarian friends). I must say, I’m quite excited. Not just about the grilled goodies, not just about the weather, but there’s usually something about a barbecue party that gets people in a good mood. And I know the winter of 2007-2008 will really help me appreciate cooking outside, eating outside, and spending as much time outside under sunny skies without wearing five layers of clothing.

I plan on recreating one barbecue sandwich recipe I picked up late last summer a few more times this year, because it’s fairly simple and I’ve been told it looks kind of fancy when served with a well thought-out salad. If I remember it right, it requires some nice burger-shaped buns (I really think onion buns work best, but I’ll leave that up to you), and a big enough flank steak for the amount of people you plan on serving. Toppings I like to use for this sandwich are a Dijon mustard/mayonnaise mix (blended to your taste), lettuce (Boston or good old green lettuce), grilled red pepper slices, and thin slices of havarti cheese.

While the grill is heating up, butterfly the flank steak (your butcher can also do it for you) and then season it with salt and pepper, or a rub like Montreal Steak seasoning. The steak should take about five to seven minutes at 550 F for medium rare. Grill the red peppers and toast the buns on the barbecue before the steak is ready.

Cut the steak into thin strips after it’s cooked and pile a few slices on a bun that’s been lightly spread with the Dijon/mayo mix. Top with peppers, Havarti cheese, and lettuce, and there you have it: an easy flank steak sandwich. Enjoy, and happy grilling!