Aloha! Try these luau dishes from ‘Top Chef’

In a large pot, bring the coconut milk, saffron, sugar, and salt to a boil, stirring until the sugar dissolves. Remove the pot from the heat and allow the saffron to steep for 20 minutes.

In a small bowl, whisk together the egg yolks and corn starch. The mixture will be stiff. Add 1 cup of the warm coconut milk mixture and whisk well until smooth. Heat the remaining coconut milk mixture over high heat and whisk in the corn starch slurry. Cook over high heat until the mixture thickens. Pour the cooked coconut mixture into a parchment lined half sheet pan and use a long spatula to spread it evenly into the pan. Refrigerate the mixture until it is cold, firm, and set.

Preheat the frying oil to 350°F. Turn out the haupia onto a cutting board and remove the parchment paper. Cut the haupia into squares, or cut out rounds with a ring cutter. Dredge the shapes in flour, then beaten egg wash, and then breadcrumbs. Fry the haupia in the oil until golden and crisp. Drain on paper towels. Dust with powdered sugar and serve immediately.

In a large pot of boiling, salted water, cook the taro leaves for 2 hours. Remove the taro leaves from the water and drain. Allow to cool to room temperature.

In a large sauté pan, sweat the onions in the olive oil over medium heat until soft, about 5 minutes. Add the dried morcilla to the pan and cook while stirring over low heat for 15 minutes. Stir in the smoked paprika until well combined.

Preheat a grill on high heat. Lay out each piece of banana leaf. Add a 1/4 of the morcilla mixture, top with a 1/4 of the raw squid, and top with one piece of cooked taro leaf. Wrap the mixture in the banana leaf until completely enclosed and secure tightly with a small strip of banana leaf.

Grill each packet for 5 minutes, morcilla side down. Remove from the heat, unwrap the lau lau from the banana leaf and serve immediately.

In a bowl, combine the diced hamachi, ginger, onion, sea beans, sake, mirin, olive oil, lemon juice, and Hawaiian salt and pepper to taste. Refrigerate until needed.

Dice the cleaned pineapple. Puree the pineapple in a blender with the xanthan gum until smooth. Refrigerate until needed.

Preheat the oil to 325°F. Fry the taro root until crisp and lightly golden. Drain on paper towels and sprinkle with salt.

To serve, place a large spoonful of pineapple poi in the bowl. Place 1/4 of the poke on top of the poi and serve with taro chips and Hawaiian seal salt.