Whether you're a beer person or a wine person - or both (they do exist) - here are some pairings for a fun summer cookout that will have something for everyone.

Let's start off with an appetizer of your favorite guacamole (everyone seems to have one), two Argentinian recipes by "Top Chef" Season 3 finalist chef Casey Thompson, and a cookout classic for dessert - s'mores (frankly, a must if the grill is already hot).

To pair with Thompson's recipes for the entrees, beef filet skewers and empanadas, she recommends two Argentinian wines (naturally) from the Terrazas winery - Terrazas de los Andes Reserva Malbec ($18.99), boasting notes of violets and black cherries, and the Terrazas de los Andes Reserva cabernet sauvignon ($18.99), which is densely layered. Both wines also should pair well with grilled meats, chicken and fish. Both wines are available nationwide. (Try using www.wine-searcher.com for a store locator.)

While looking for some beer that would work with our worldly feast, we came upon a tool on the Samuel Adams website, Pair with Sam (http://bit.ly/10xkApO). The pairing tool is useful, to a point. In this case it didn't have "Argentinian" as a cuisine we could match beers with (or even anything similar), but you also can pair by the course, the styles of cooking, meat (or lack of meat) and more.

In this instance, Ol' Sam suggested we enjoy his Black Lager with our guac, beef skewers and s'mores. The Black Lager is a dark, roasty beer that's not as bitter or as heavy as a stout. Their Double Bock, which has a caramel sweetness and smooth body with a hint of citrus, also would work with - at the least - our appetizer and the dessert.

ENTREE RECIPES:

BEEF FILET SKEWERS

Pair with: Malbec, black lager, double bock (aka doppelbock)

Servings: 4

Ingredients:

1 1/2 pounds beef filet, each filet cut into 4 pieces

1 pound zucchini, cut into 2-inch chunks

1/2 pound provolone, cut into 2-inch cubes

1/2 cup olive oil

1 bunch scallions, grilled and chopped

1/2 teaspoon cumin seeds, toasted and ground

1 teaspoon lemon juice

1 teaspoon oregano, dried

Kosher salt

Black pepper

Directions:

Heat charcoal grill to a medium-high heat. In a small bowl, combine scallion, olive oil, oregano, lemon juice, cumin and salt. Set aside.

On metal skewers, thread beef, zucchini, beef and cheese. Repeat until all are skewered. Brush the skewers with olive oil. Season with salt and pepper. Brush grill with olive oil also. Grill each skewer for 4 minutes each side. Remove and pour scallion oil over the skewers. Rest for 5 minutes and serve.

EMPANADAS

Pair with: Cabernet sauvignon, black lager

Servings: 7

Ingredients:

3 cups all-purpose flour

1 teaspoon salt

1/2 cup + 2 tablespoons cold water

1 whole egg, whisked

1 teaspoon white vinegar

1 egg white

4 tablespoons vegetable shortening

1/2 pound ground chorizo, uncooked

1/2 pound ground beef chuck

1 small green poblano, fire roasted, seeded and skin removed, diced

1/2 small white onion, finely diced

1/3 cup raisins

1/4 cup chopped green olives

4 whole eggs, hard boiled, cut into quarters

1 whole egg whisked

Directions:

Preheat the oven to 400 degrees.

FOR THE DOUGH: In a bowl, beat egg, egg white, water and vinegar together. Set aside. In a medium bowl, mix flour and salt together. Cut shortening into flour. Mix with pastry knife until incorporated. Make a well in the center of the flour and pour the liquid mixture into the center. Mix ingredients together with a fork. Turn dough out onto a floured surface and knead just until incorporated. Wrap in plastic wrap and refrigerate for 1 hour. In a small bowl, whisk 1 egg and add 1 teaspoon of water. Set aside.

TO MAKE THE FILLING: In a saute pan, add 1 tablespoon shortening and heat over medium heat. Add onion and poblano. Add meats and cook until almost completely cooked. Add raisins and olives. Season with 1 teaspoon salt and black pepper. Remove from the heat and allow it to cool.

TO MAKE EMPANADAS: Remove dough from the refrigerator. Pull off a piece of dough the size of a walnut. Roll into a ball and press into a disk. Using a floured rolling pin, roll the dough out into a small circle 4 inches in diameter. Place 1 tablespoon of filling in the center and place 1 quarter of the boiled egg in the center of the filling. Brush the top half of the circle of dough with the egg and water mixture. Pull the bottom half of the dough up over the filling and make a half circle. Using your fingers, crimp the edges of the dough pressing out all air from the center of the empanadas. Brush the center of the empanada with the egg wash and place on a cookie sheet. Repeat with the remaining dough. Cook in the oven for 15 minutes or until golden brown. Allow them to cool for 5 minutes and serve.

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� 2013, McClatchy-Tribune Information Services.

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