This recipe is a great one…but before I get into it – let me talk a little bit about the Bentley Continental GT * Bentley claims to use more than 100 square feet of wood in each Continental GT * Bentley says that its craftspeople spend nine hours creating and fitting the inlays in each car * Eight veneers are available along with 15 colors of leather and carpet * My preference is blazing orange paint on the exterior Continental paired with Piano Black * Between the high gloss paint finish and the chrome trim rings light reflects from many surfaces * This Grand Touring Sports car thrills at high speeds * It is a massively heavy thing that weighs over 5000 pounds * yet top speed is claimed to be 207 mph * I find the interior sound levels worth noting: 75 dBA at full throttle, at 70 mph cruising speed the dBA reaches 65 and at idle the interior sound level is 41 dBA * Fuel capacity for the Bentley Continental GT is 24 gallons of 94 octane * to get13 mpg in the city * and 22 mpg on the highway * for a combined mpg of 16 mpg * This will deliver 625 HP with the 6 liter engine * W-12 valves * and an 8 speed automatic transmission * The Bentley Continental GT is a Grand Touring Sports car * Other things to look for on this machine are perforated leather headliners…aluminum foot pedals and aluminum fuel filler cap * In addition to hands free trunk opening, pedestrian warning, traffic sign recognition and a 360 degree parking camera * Touring Specs add adaptive cruise control with automated emergency braking * lane keeping assistant * head-up display and night vision * The Infotainment screen rotates to display a chronograph…a compass…and an exterior temperature gauge * Sticker price tops out at $275,325 with accessories *
Once the Bentley Continental GT is parked and the hands are washed…it’s time to make some Kim Chi Kielbasa * In advance bring a large pot of water to a boil * add 1/2 small (2 to 3 pounds) chopped into 1 to 2 inch pieces of green cabbage * once blanched -remove from pot and drain water off the green cabbage * Melt two tablespoons unsalted butter in a large skillet over medium – high heat * Add the blanched green cabbage (about 8 cups) * add a big pinch ( 3 Tbsp) of red pepper flakes and cook until fragrant…about thirty seconds * add 1/4 tsp of Kosher salt and a 1/4 tsp of black pepper * Add 4 chopped green scallions * add 1 tsp of ginger * add 1 Tbsp of garlic (about 5 cloves) * and cook remembering to stir occasionally and to scrape the bottom of the pan to release browned cabbage * add 1 Tbsp of apple cider to the chopped veggie and stir some more * From another pan add 12 to 16 ounces of kielbasa – first halved and then crosscut into 1/2 inch wide pieces * the kielbasa should be cooked and browned for 7 minutes * a Tbsp of mustard and a Tbsp of apple cider should be tossed in during the browning process * Mix the browned kielbasa and chopped Kim Chi cabbage together * serves four * refrigerate leftovers in an airtight container for up to 4 days * Also take note that the sausage and cabbage can be cut and refrigerated separately – up to 3 days in advance * an optional pinch of 1/4 tsp of caraway seeds can be added